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October 2002
Lysozyme To Control Lactic Acid Bacteria During Alcoholic Fermentation
by Mirian Moraes and Lars Petersen, Chr. Hansen A/S
Lysozyme is a protein derived from egg whites, with a lytic activity towards Gram-positive bacteria. Its potential use for different applications in wine, juice and musts has been explored during the last decade.Until recently, the use of lysozyme was mostly recommended to delay or block malolactic fermentation, prevent unwanted bacterial growth during storage or ageing, and inhibit further bacterial spoilage in the case of stuck or sluggish fermentation.However, a new study conducted by Chr. Ha...
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