Lysozyme consists of a single polypeptide chain of 129 amino acids, with a molecular weight of approximatively 14.000 Dalton. This enzyme has the capacity to degrade the wall of the bacteria.

The lysozyme catalyses the cut of the connections between NAM and NAG, which completely disorganizes the component of the bacteria wall and causes the lysis of the bacteria.

The main uses of lysozyme in the food industry is related to the maturation of cheeses.

The ability of an egg white lysozyme to protect the body against bacterial, viral or inflammatory diseases has been reported in many scientific papers.

Oral administration of lysozyme has been shown to have immunostimulation effects.

Lysosyme has a synergy effect with lactoferrin.