Biokonservierung von Lebensmitteln durch Zusatz von Lysozym aus Hühnereiweiß

Investigations were done on the influence of Lysozyme from hen-eggwhite on the heat resistance of bacterial spores in foodstuffs and the shelflife of various products e.g. rissole. The decrease of the heat resistance of bacterial spores is dependent on the bacterial species itself and the environment of the spores (buffer, pH, foodstuff etc.). Therefore this effect could not be utilized in all foodstuffs. The prolonging of shelflife was possible in combination with a cold-storage at 6xC.