The use of lysozyme during the preparation of cheeses and wines is effective in reducing the numbers of
A) fungi.
B) prions.
C) all microbes.
D) viruses.
E) bacteria.

Name: The use of lysozyme during the preparation of cheeses and wines is effective in reducing the numbers of A) fungi. B) prions. C) all microbes. D) viruses. E) bacteria.
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Question

Quizplus · Accepted Answer

Lysozyme is an enzyme that specifically targets and breaks down the cell walls of bacteria, making it effective in reducing bacterial numbers.

The Use of Lysozyme During the Preparation of Cheeses and Wines