Lysozyme

Lysozyme is a naturally occurring enzyme that is characterized by its ability to destroy bacterial cells by breaking down their cell walls. This enzyme, whose other names are 1-4-Beta-N-Acetylmuramidase or muramidase, was first discovered in 1922 by the British bacteriologist Frederick Twort. After the British biochemist Alexander Fleming discovered the antibiotic effects of lysozyme, the enzyme began to be used in medical practice as a treatment for urinary tract infections, eye infections, and even as a treatment for the prevention of dental caries.

Lysozyme is also used in the food industry, particularly in cheese production, where it serves to inhibit the growth of unwanted bacteria and moulds. The enzyme is also added to certain types of cheese to prevent the formation of gases that could lead to unwanted cracks. In the cosmetics industry, lysozyme is often used in products such as soaps, shampoos and face masks due to its bactericidal properties. Another use of lysozyme is in beverages such as wine or beer, where it acts as a natural preservative. In addition, it is also used in agriculture, specifically in poultry farming, where it can serve as an alternative to antibiotics.