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

Question

Quizplus · Accepted Answer

Lysozyme is an enzyme that has antimicrobial properties, primarily against bacteria. Therefore, the use of lysozyme during the preparation of cheeses and wines is effective in reducing the numbers of bacteria. It may have some effect on other microbes, but it is most effective against bacteria.

The Use of Lysozyme During the Preparation of Cheeses and Wines