Select an Application  
  Overview  
  Wine  
  Dairy  
  Pharmaceutical & Health  
  Animal Feed - Poultry  
  References  
       
   
Select a product line
inovopurepancreaticovoproducts
inovapure (Lysozyme) - References

Bae, K., & Oh, H. (1990). Synergistic effect of lysozyme on bactericidal activity of Magnolol and Hongkiol against a cariogenic bacterium, Streptococcus mutans OMZ 176. Arch. Pharm. Res., 13(1), 117-119.

Carini, S. G., Mucchetti, & Neviani, E. (1985). Lysozyme: Activity against clostridia and use in cheese production – a review. Microbiologie – Aliments – Nutrition, 3, 299-320.

Cartei, F., Cartei, G., Ceschia, V., Pacor, S., & Sava, G. (1991). Hematologic effect of oral treatment with lysozyme chloride: A phase II study. Current Therapeutic Research, 50(4), 530-536.

Charter, E. A., & Lagarde, G. (1999). Lysozyme and other proteins in eggs. In C. A. Batt, R. K. Robinson, P. Patel and P. D. Petel (Eds.), Encyclopedia of food microbiology (pp. 1582-1587). New York: Academic Press.

Cisani, G., Varaldo, P. E., Ingianni, A., Pompei, R., & Satta, G. (1984). Inhibition of Herpes simplex virus-induced cytopathic effect by modified hen egg white lysozymes. Current Microbiology, 10, 35-40.

Coustou, F., & Mertz, L. (1971). Pharmaceutical composition containing lysozyme, papain and antibiotics. PA=Laboratoires Francaise de Thérpeutique S.A.R.I. (France) Canadian Patent, CA 8862715.

De Toit, M., & Pretorius, I. S. (2000). Microbial spoilage and preservation of wine: Using weapons from nature’s own arsenal – a review. South African Journal of Enology and Viticulture, 21, 74-96.

Edwards, C. G., Reynolds, A. G., Rodriguez, A. V., Semon, M. J., & Mills, J. M. (1999). Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by Lactobacillus sp. American Journal of Enology and Viticulture, 20, 11-18.

Eisai, K. K. (1977). Dental cream as preventative for alveolar pyorrhea, gingivitis - contains lysozyme (salt) and sodium potassium or ammonium chlorides or sodium acetate. Japanese Patent, JP77001975.

Ficken, M. D., & Wages, D. P. (1997). Necrotic enteritis. In B. W. Calnek (Ed.), Diseases of poultry (10th ed.) (pp. 261-264). Ames, IA: Mosby-Wolfe.

Gao, Y. G., Zhang, S., Krentz, S., Darius, S., Power, J., & Lagarde, G. (2002). Inhibition of spoilage lactic acid bacteria by lysozyme during wine alcoholic fermentation. Australian journal of grape and wine research, 8, 76-83.

Garcia, S., Araiza, M., Gomez, M., & Heredia, N. (2002). Inhibition of growth, enterotoxin production, and spore formation of Clostridium perfringens by extracts of medicinal plants. Journal of food protection, 65, 1667-1669.

Hofacre, C. L., Froyman, L., Gautrias, B., George, B., Goodwin, M. A., & Brown, J. (1998). Use of Aviguard and other intestinal bioproducts in experimental Clostridium perfringens-associated necrotizing enteritis in broiler chickens. Avian diseases, 42, 579-584.

Jackson, M. E., Anderson, D. M., Hsiao, H. Y., Mathis, G. F., & Fodge, D. W. (2003). Beneficial effect of mannanase feed enzyme on performance of chicks challenged with Eimeria sp. and Clostridium perfringens. Avian diseases, 47, 759-763.

Johnson, E. A. (1994). Egg white lysozyme as a preservative for use in foods. In J. S. Sim & S. Nakai (Eds.), Egg Uses and Processing Technologies – New Developments (pp. 177-191). Wallingford, UK: CAB International.

Kaldhusdal, M., Schneitz, C., Hofshagen, M., & Skjerve, E. (2001). Reduced incidence of Clostridium perfringens-associated lesions and improved performance in broiler chickens treated with normal intestinal bacteria from adult fowl. Avian diseases, 45, 149-156.

Lagarde, G. (1997). The use of lysozyme: A natural and efficient solution to prevent the butyric late blowing in cheese. Proceedings from the 34th Marschall Italian & Specialty Cheese Seminar. Dane County Expo Center, Madison, Wisconsin. September 18.

Lee-Huang, S., & Chen, H. (1999). Protein in tears, urine of pregnant women has powerful anti-HIV effect. Women’s Health Weekly, Mar, 22.

Lonvaud-Funel, A. (2001). Biogenic amines in wines: Role of lactic acid bacteria. MiniReview. FEMS Microbiology Letters, 199, 9-13.

Masci, J. R. (2000). Complete response of severe, refractory oral candidiasis to mouthwash containing lactoferrin and lysozyme. AIDS, 14(15), 2403-2404.

Newman, L. J. (2000). Necrotic enteritis: Managing without antibiotics. Factsheet No. 120, Poultry Industry Council’s Poultry Health Conference.

Pilatte, E., Nygaard, M., Gao, Y., Krentz, S., Power, J., & Lagarde, G. (2000). Etude de l’effet du lysozyme sur différentes souches d’oenococcus oeni. Applications dans la gestion de la fermentation malolactique. Revue Française D’ Œnologie. Publication officielle des Œnologues de France. No. 185, 26-31.

Proctor, V. A., & Cunningham, F. F. (1988). The chemistry of lysozyme and its use as a food preservative and a pharmaceutical. Critical reviews in food science and nutrition, 26, 359-395.

Setsuo, H. (1982). Lysozyme preparation for treatment of wounds, burns and athelete’s foot. Japanese Patent, JP 57032226.

Wang, Y. B., & Germaine, G. R. (1993). Effects of pH, potassium, magnesium, and bacterial growth phase on lysozyme inhibition of glucose fermentation by Streptococcus mutans 1044. J. Dent Res., 72(5), 907-911.