Lysozymes: characteristics, mechanism of action and technological applications on the control of pathogenic microorganisms

Since lysozymes and enzymes-like lysozymes have antibacterial and antifungal activity, they are becoming attractive as new alternatives for controlling pathogenic microorganisms. Although the antimicrobial enzymes have been proposed in the food industry and crop protection, their use involves some disadvantages. These include the inactivation by inhibitors, chemicals, or processing conditions, the high production and purification costs, and problems of solubility and instability. Enzyme immobilization is a promising tool capable of reducing some inconveniences, mainly when it is intended to work in solid media. This review shows state of the art on the lysozyme activity against bacteria and fungi, focusing on its mechanisms of action. The most important aspects and characteristics of the antimicrobial lysozymes and their possible technological application, including the application of chitosan-based polymeric matrices for the immobilization of the antimicrobial enzymes, are also discussed.