A small enzyme, lysozyme, is driving a revolution in beer brewing

1. Natural biological preservation, reshaping beer quality to a new level ​Lysozyme, a natural biological enzyme derived from egg white, protects the true flavor of beer with a precise targeting mechanism: by specifically hydrolyzing the β-1,4 glycosidic bonds of bacterial cell walls, it can effectively inhibit the culprit of beer contamination - Gram-positive bacteria (such as lactic acid bacteria). Compared with traditional chemical preservatives, its core advantage is that it can a