inovapure® is our generic brand of purified Lysozyme, with applications across industries including food processing, agriculture, animal health, and health & wellness products.

inovapure® is an effective natural antimicrobial enzyme with potent bactericidal and fungicidal activity. It is particularly effective against gram-positive bacteria, leading to their destruction through irreversible damage to their outer protective cell walls. More recently, Lysozyme mechanisms that disrupt gram-positive cell walls have also been uncovered, dampening their inflammatory reactions, and leading to membrane permeabilization. inovapure® has demonstrated efficacy against food spoilage organisms Clostridium thermosaccharolyticum, Bacillus stearothermophilus and Clostridium tyrobutyricum, among others.

inovapure® also potently disrupts pathogens, including:

  • Listeria monocytogenes
  • Clostridium botulinum
  • Campylobacter jejuni
  • Pseudomonas spp.
  • Salmonella enteritidis

As the leading producer of Lysozyme globally, we are one of the foremost authorities on developing specialist Lysozyme applications, having developed and launched products specifically catering to wine, cheese, and beer-making industries, among others. We also offer a full range of services from technical to application support for our customers. Contact us today using the form below to discuss how we can tailor our products to your specific requirements.


inovapure® is used in the food industry both during processing, and as a shelf-life increasing, spoilage reducing antimicrobial. These properties, coupled with its a-toxicity, have led to its incorporation into edible films, which can be applied to fresh meats, cheese, vegetables, and fruits. Lysozyme’s classification as food and its availability in kosher, and halal make our inovapure® the first choice for the food industry.

  • GRAS for FDA. 
  • Certified Kosher and Halal. 
  • Accepted by JEFCA-Joint FAO/WHO expert Committee on Food Additives.

Regulatory Status

  • JECFA classification as food (Joint FAO/WHO Expert Committee on Food Additives)
  • GRAS certified in the USA, FDA 1998
  • Canadian approval, Food and Drug Regulations (1122 – Lysozyme)
  • Available certified Kosher, and Halal upon request


Related Products


Lysovin is a specific product that allows winemakers to design any type of wine, and to intervene on the different fermentations (alcoholic and malolactic) by arresting or prolonging them according to the type of wine to be made, improving its organoleptic and sensory properties and drastically reducing the use of sulphites during the winemaking process.
Product properties

Lysozyme activity has been demonstrated to be effective in attacking the cell wall polysaccharide of different bacterial species, leading to a breakdown of the cell wall and killing of the micro-organisms. Lysozyme is most effective in hydrolyzing a tetrasaccharide widely found in Gram-positive bacteria. The cell wall of bacteria consists of overlapping layers of peptoglycans, specifically glucosamine (green) and muramic acids (pink). Lysozyme is an n-acetylmuramidase, in that it intervenes by breaking the glycosidic bond between n-acetylmuramic acid and n-acetylglucosamine. The four disulfide bridges make the protein exceptionally stable and resistant to a variety of conditions and treatments.


The product stability, measured as “residual activity” is a function of two key parameters: temperature and PH. 


Lysozyme is very stable even under elevated temperatures.  The loss of activity of Lysozyme Hydrochloride in solid form at room temperature is 5% over a five-year period. Even at higher temperatures Lysozyme maintains an appreciable stability with a loss of activity of 9% when stored at 45°C for twelve months, and of 17% at 56°C for six months. The heat resistance of the crystalline Lysozyme at high temperatures is also remarkable. Studies show that crystalline Lysozyme maintains 100% of its activity at 160°C for one hour. Lysozyme in aqueous solution (22%) is less stable than Lysozyme in solid form. Studies indicated a shelf-life of six months at room temperature, while when refrigerated at 4°C, the loss of activity was only 5% after eighteen months. 

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