News
Lysovin
01/21/08.
Lysozyme’s antibacterial activity combined with its a-toxicity makes it an important agent for applications in the food industry. Model studies indicate that under certain conditions, either alone or in presence of synergistic compounds, Lysozyme has antibacterial activity against the following pathogenic organisms: Lysteria monocytogenes, Clostridium botulinum, Campylobacter jejuni, Pseudomonas spp., Salmonella enteritidis and the food spoilage organisms: Clostridium thermosaccharolyticum, Bacillus stearothermophilus and Clostridium tyrobutyricum.
Following the declaration that Lysozyme be considered “foodstuff” by the FAO/WHO joint expert committee (Jefca) in 1992, Fordras’ world-class team of researchers focused their attention on finding new applications for Lysozyme as a food preservative; they soon discovered Fordras FOODGRADE Lysozyme degrades the cell wall of gram positive bacteria such as Oenococcus, Pediococcus, and Lactobacillus, making it suitable as an organic inhibitor of lactic acid bacteria in fermented alcoholic beverages.
In 1994, Fordras obtained the necessary approvals by the Italian and French authorities to run industrial trials of the use of Lysozyme in winemaking, and in 1995 it obtained the preliminary authorization by BATF to utilize Lysozyme in winemaking.
Fordras’ efforts led to the filing of an international patent claiming the prevention of bacterial contamination of wine using different types of Lysozyme salts. Over ten years experience in the wine industry has proven LYSOVIN effective not only as a cure but especially as a preventative during the winemaking process.
To learn more about Fordras’ Lysozyme applications in winemaking, including the use of Fordras’ Lysozyme in the micro-oxygenation, process, click wine final rule
The success of LYSOVIN confirmed our early findings on the effect of Fordras’ Lysozyme in fermented beverages, driving us to find more applications in that field. We then developed LYSOBIER, a revolutionary patented method to naturally protect the beer from spoilage and extend the shelf life.
…Lysobier
01/04/08.
Lysozyme’s antibacterial activity combined with its a-toxicity makes it an important agent for applications in the food industry. Model studies indicate that under certain conditions, either alone or in presence of synergistic compounds, Lysozyme has antibacterial activity against the following pathogenic organisms: Lysteria monocytogenes, Clostridium botulinum, Campylobacter jejuni, Pseudomonas spp., Salmonella enteritidis and the food spoilage organisms: Clostridium thermosaccharolyticum, Bacillus stearothermophilus and Clostridium tyrobutyricum.
Following the declaration that Lysozyme be considered “foodstuff” by the FAO/WHO joint expert committee (Jefca) in 1992, Fordras’ world-class team of researchers focused their attention on finding new applications for Lysozyme as a food preservative; they soon discovered Fordras FOODGRADE Lysozyme degrades the cell wall of gram positive bacteria such as Oenococcus, Pediococcus, and Lactobacillus, making it suitable as an organic inhibitor of lactic acid bacteria in fermented alcoholic beverages.
A sponsored study at Oregon State University resulted in a revolutionary patented process whereby the growth of spoiling bacteria in brewery products is inhibited by the introduction of lysozyme at various steps in the production process.
LINK : BreweryPatent.pdf
LYSOBIER destroys gram-positive bacteria and inhibits gram-negative spoilers when combined with other compounds for increased bactericidal efficacy. It imparts no taste or aroma and has a stabilizing influence on the foam.
LYSOBIER kills beer spoilers while preserving the natural and fresh integrity of special brews. It is the best natural solution to protect and conserve the yeast and to extend the shelf life of high fermentation, non-pasteurized, and bottle conditioned beers.
SCIENTIFIC DATA
: TEST ONE
: TEST TWO
LYSOBIER had no influence whatsoever on the yeast (in fact, the fermentation from yeast treated with LYSOBIER began quicker).
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