Delvo®Zyme: Prevent microbial spoilage

Prevent microbial spoilage with Delvo®Zyme

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November 07th, 2018

Delvo®Zyme: Prevent microbial spoilage

Delvo®Zyme, an enzyme with biopreservative functionality effective against bacteria

To prevent late blowing in cheese, look no further than our biopreservative, Delvo®Zyme. Lysozyme, the active component in Delvo®Zyme, is proven to inhibit unwanted Clostridia species in cheese. It prevents also unwanted growth of lactic acid bacteria during wine processing with no effect on other ingredients or overall taste.

Available in both liquid and powder formats, Delvo®Zyme halts gram positive lactic acid bacteria and helps keep your wine and cheese free of volatile acidity and unpleasant gases and aftertaste.

The bright science behind it lies in the humble hen egg – and in particular, lysozyme - which we found is extremely effective against gram-positive bacteria such as lactic acid bacteria that can cause spoilage in the wine fermentation process (or inhibits Clostridia species causing late blowing defects in naturally ripened cheeses).

Delvo®Zyme is declared safe by independent food safety authorities, including the European Food Safety Authority.

Delvo®Zyme - Protection you can trust.

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    Bioprotection

    Controls bacteria growth in cheese and wine.

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    Tasteless

    Has no effect on taste. 

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    Reduce food waste

    Offers improved shelf life and prevents spoilage during cheese and wine production processes.

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    Safe

    Declared safe by independent food safety authorities.