LYSOM（M）
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LYSOM（M） is a lysozyme obtained by microbial fermentation of sucrose and soy protein. It is mainly used to lyse Gram-positive and Gram-negative bacteria in cheese, especially Clostridium tyrobutyricum.Lysozyme has good thermal stability in an acidic environment. When the pH is between 4 and 7, it can still maintain good activity after being treated at 100 °C for 1 minute.
