Prevent microbial spoilage with Delvo®Zyme

Food Specialties | Food Specialties | Brands | Dairy

December 04th, 2018


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.

  • 0418090 DFS Lime Checkmark_150x150px


    Controls bacteria growth in cheese and wine.

  • 0418090 DFS Lime Checkmark_150x150px


    Has no effect on taste. 

  • 0418090 DFS Lime Checkmark_150x150px

    Reduce food waste

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

  • 0418090 DFS Lime Checkmark_150x150px


    Declared safe by independent food safety authorities.