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DSM in Food, Beverages & Dietary Supplements

Prevent spoilage with Delvo®Zyme

Prevent late blowing in cheese and spoilage in wine

To prevent late blowing in cheese look no further than our preservative, Delvo®Zyme. This natural product 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 species that can cause spoilage in the wine fermentation process (or inhibits Clostridia species causing late blowing defects in naturally ripened cheeses).


  • A natural solution that controls growth of Clostriadia bacteria
  • No more late-blowing of your cheese or off flavors in your product
  • Remains active in your product during the ripening process
  • Doesn’t affect the performance of existing cultures or coagulants during production
  • Prevents Lactobacilli spoilage during wine fermentation
  • Declared safe by independent food safety authorities, including the European Food Safety Authority

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