Research Progress on the Application of Lysozyme in Food Preservation and Storage

Abstract:

Lysozyme, a natural antibacterial enzyme widely existing in nature, can selectively hydrolyze the bacterial cell wall to make it inactive. Lysozyme could be used as a safe food preservative in the food industry. Lysozyme was introduced from physicochemical properties, antibacterial mechanism, and influences of various factors on the antibacterial activity. The application progress of lysozyme in the fresh-keeping and storage of various food products, as well as the application progress of lysozyme in combination with high-pressure ultrasonic treatment, controlled release packaging, and air-conditioned packaging, was reviewed, which provided a basis for the development of new, green, and safe preservatives.