@misc{Kijowski_Jacek_The_1995,
 author={Kijowski, Jacek and Leśnierowski, Grzegorz},
 volume={29},
 number={2},
 copyright={Creative Commons Attribution BY-SA 4.0 license},
 journal={Biotechnologia, vol.29, 2 (1995)-.},
 howpublished={online},
 year={1995},
 publisher={Committee on Biotechnology PAS},
 publisher={Institute of Bioorganic Chemistry PAS},
 language={pol},
 abstract={pharmaceutical was reviewed. Especially the cell walls of Gram—positive strains are enzymesensitive. The Japanese have been the largest users of lysozyme in practical applications. Theyhave patented processes using the enzyme as a preservative on fresh fruit and vegetables,seefood, meat and sake. Lysozyme was also used as a supplement to infant-feeding formulas tomake them more closely resemble human milk. Cheese is the product on which most of theapplications of lysozyme as a preservative has been done. Lysozyme protects semi-hard cheesesuch as Edam and Gouda, by inhibiting the growth of butric acid bacteria. The pharmaceuticaluse of lysozyme has included treatment of viral and bacterial infections. The level of serumlysozyme in humans and animals has been used as a marker of infections. The enzyme hasbeen shown to increase the effectiveness of some antibiotics.},
 title={The application of lysozyme as a food preservative and a pharmaceutical},
 type={Text},
 URL={http://rcin.org.pl/ichb/Content/147877/PDF/POZN271_183479_biotechnologia-1995-no2-kijowski.pdf},
 keywords={biotechnology},
}