Subtitle:

The application of lysozyme as a food preservative and a pharmaceutical

Publisher:

Komitet Biotechnologii PAN ; Instytut Chemii Bioorganicznej PAN

Abstract:

pharmaceutical was reviewed. Especially the cell walls of Gram—positive strains are enzymesensitive. The Japanese have been the largest users of lysozyme in practical applications. Theyhave patented processes using the enzyme as a preservative on fresh fruit and vegetables,seefood, meat and sake. Lysozyme was also used as a supplement to infant-feeding formulas tomake them more closely resemble human milk. Cheese is the product on which most of theapplications of lysozyme as a preservative has been done. Lysozyme protects semi-hard cheesesuch as Edam and Gouda, by inhibiting the growth of butric acid bacteria. The pharmaceuticaluse of lysozyme has included treatment of viral and bacterial infections. The level of serumlysozyme in humans and animals has been used as a marker of infections. The enzyme hasbeen shown to increase the effectiveness of some antibiotics.

Relation:

Biotechnologia, vol.29, 2 (1995)-.

Volume:

29

Issue:

2

Start page:

130

End page:

140

Detailed Resource Type:

Artykuł

Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:147877 ; IChB B-25

Source:

Biblioteka Instytutu Chemii Bioorganicznej PAN

Language:

pol

Language of abstract:

eng

Temporal coverage:

1988-2010

Rights:

Licencja Creative Commons Uznanie autorstwa-Na tych samych warunkach 4.0

Terms of use:

-

Digitizing institution:

Instytut Chemii Bioorganicznej Polskiej Akademii Nauk

Original in:

Instytut Chemii Bioorganicznej Polskiej Akademii Nauk

Projects co-financed by:

Program Operacyjny Polska Cyfrowa, lata 2014-2020, Działanie 2.3 : Cyfrowa dostępność i użyteczność sektora publicznego; środki z Europejskiego Funduszu Rozwoju Regionalnego oraz współfinansowania krajowego z budżetu państwa

Access:

Otwarty