ABSTRACT
Background and General Properties of Lysozyme........................................................................361 Properties of Lysozyme .................................................................................................................362 Uses and Stability in Foods ...........................................................................................................366 Antimicrobial Spectrum of Activity ..............................................................................................368 Effect of Lysozyme on Heat Resistance of Bacterial Spores .......................................................369 Activity of Lysozyme against Food-Related Organisms...............................................................370 Enhancement of Lysozyme Activity by Chemical Agents............................................................371 Food Applications of Lysozyme ....................................................................................................375 Chemically Modified Lysozyme Molecules as Antimicrobials ....................................................376 Nonenzymatic Antimicrobial Activity of Lysozyme and Lysozyme Peptides .............................377
