Danbo, do you have a link where to buy lysozyme? I can't find any in north america.
It is available in the US from http://morewinemaking.com/view_product/15499//Lysozyme_-_150g
. Their supplier is Scott Laboratories in Petaluma, CA. www.scottlab.com
. But, I am confused about a statement in the tech data sheet on the Scott Lab website:
"Lysozyme is a naturally occurring enzyme isolated from egg whites. It is used in wine to inhibit lactic acid bacteria. Lysozyme degrades the cell wall of gram-positive bacteria such as
Oenococcus, Pediococcus, and Lactobacillus. Due to their protective external membranes, Lysozyme is not effective against gram-negative bacteria like Acetobacter . It also has no activity
Lysozyme’s effectiveness depends not only on the type of bacteria, but also the number of cells present. Unlike SO2, Lysozyme is more effective at higher pH’s when lactic acid bacteria growth is favored. "
Many of the thermophilic bacteria are Lactobacillus strains (delbruekii, helveticus, etc.). So, how can Lysozyme kill Clostridium bacteria and not zap the thermophillic bacteria in the process?