ReviewFrontiers in nutrition2022
An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 50 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
50 citing papers in PubMed, 155 citations in OpenAlex.
- Article
- Microbial Production of Alternative Proteins for Food Applications: Advances, Industrial Challenges, and Regulatory Status.Comprehensive reviews in food science and food safety · 2026Review
- Innate host defense lysozyme may help controlMicrobiology spectrum · 2026Article
- Nutritional and bioactive properties of native chicken eggs: Global perspectives on human health implications.Poultry science · 2026Review
- Dairy Bioactive Compounds as Precision Modulators of Gut Microbiota: From Molecular Mechanisms to Personalized Immunometabolic Health.Foods (Basel, Switzerland) · 2026Review
- Exploring the Potential of Exogenous Dietary Lysozyme as a Bioactive Additive in Aquaculture: Lessons from Monogastric Livestock Nutrition.Probiotics and antimicrobial proteins · 2026Review
- Recent Advances in Egg White Biotechnology, Microbiology, and Quality.Comprehensive reviews in food science and food safety · 2026Review
- Yeast polysaccharides modulate lipid metabolism and restore oviduct inflammatory and microbial homeostasis to support egg quality in Salmonella Pullorum-challenged hens.Journal of animal science and biotechnology · 2026Article
- Saprophyticin S: A Novel Saposin-like, Leaderless Bacteriocin Produced by Staphylococcus saprophyticus P1CEA4 of Porcine Origin.Probiotics and antimicrobial proteins · 2026Article
- Biofilm-based continuous secretion of human lysozyme through cell-surface display of FimH onSynthetic and systems biotechnology · 2026Article
- Efficacy of Mouthwashes Delivered via Dental Unit Waterlines in Reducing Aerosolized Surrogate SARS-CoV-2.Medical science monitor : international medical journal of experimental and clinical research · 2026Article
- Lysozyme Functionalized Alginate-Chitosan Beads and Films for Different Release Applications.Gels (Basel, Switzerland) · 2026Article
- Host-associatedCurrent research in food science · 2026Article
- Assessment of Bacterial Communities in Raw Milk Cheeses from Central Poland Using Culture-Based Methods and 16S rRNA Amplicon Sequencing.Foods (Basel, Switzerland) · 2025Article
- Koumiss (Fermented Mare's Milk) as a Functional Food: Bioactive Proteins, Peptides, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Effect of lysozyme supplementation on growth performance, immune status, antioxidant function and intestinal microbiota in broilers.Poultry science · 2025Article
- Genomic and In Vitro Analysis of Pediococcus pentosaceus MBBL4 Implicated Its Therapeutic Use Against Mastitis Pathogens and as a Potential Probiotic.Probiotics and antimicrobial proteins · 2025Article
- Nutritional Aspects of Eggs for a Healthy and Sustainable Consumption: A Narrative Review.Food science & nutrition · 2025Review
- Biopolymer-based electrospun nanofiber membranes for smart food packaging applications: a review.RSC advances · 2025Review
- Effects of combining lysozyme, ultrasound, and heat treatments on the inactivation of Bacillus subtilis spores.Archives of microbiology · 2025Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Due to the concern of consumers about the presence of synthetic preservatives, researchers and food manufacturers have recently conducted extensive research on the limited use of these preservatives and the introduction and use of natural preservatives, such as herbal extracts and essential oils, bacteriocins, and antimicrobial enzymes. Lysozyme is a natural enzyme with antimicrobial activity that has attracted considerable attention to be potentially utilized in various industries. Since lysozyme is an intrinsic component of the human immune system and has low toxicity; it could be considered as a natural antimicrobial agent for use in food and pharmaceutical industries. Lysozyme exerts antimicrobial activity against microorganisms, especially Gram-positive bacteria, by hydrolyzing 1,4-beta-linkages between N-acetylmuramic acid and N-acetylglucosamine in the cell wall. In addition, increased antimicrobial activity of lysozyme against Gram-negative bacteria could be achieved by the modification of lysozyme through physical or chemical interactions. Lysozyme is presented as a natural preservative in mammalian milk and can be utilized as a bio-preservative in dairy products, such as cheese. Both bacteria and fungi can contaminate and spoil the cheese; especially the one that is made traditionally by raw milk. Furthermore, uncontrolled and improper processes and post-pasteurization contamination can participate in the cheese contamination. Therefore, besides common preservative strategies applied in cheese production, lysozyme could be utilized alone or in combination with other preservative strategies to improve the safety of cheese. Hence, this study aimed to review the antimicrobial properties of lysozyme as natural antimicrobial enzyme and its functionality in cheese.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.