Bioseutica Group

Inovapure® is Bioseutica’s generic brand of its purified preparation of lysozyme. Bioseutica's inovapure™ has application in a wide range of industries worldwide, including health & wellness, food (protection and processing), agriculture and animal health. Bioseutica has developed specific and proprietary formulations for applications in these industries, making it one of the worlds’ foremost authorities on the development of natural proteins applications for industry and consumer products.

TRYPSIN VI is a serine protease complex, containing trypsin (EC 3.4.21.4) and chymotrypsin(EC 3.4.21.1), obtained from the porcine pancreas by Neova Technologies Inc. The serine protease complex is intended to be used for hydrolysis of whey proteins employed as ingredients of infant formulae and follow-on formulae. Trypsin and chymotrypsin’s primary function in the human body is the digestion of proteins. These naturally occurring pancreatic proteins play an important role in the digestion of food in the human body. This functional property makes them effective when used in food applications for the purpose of hydrolyzing proteins.

Bioseutica Group Lysovin is used to prevent the spoilage through the growth of lactic acid bacteria such as: (e.g., Lactobacillus spp., Pediococcus spp., Oenococcus oeni, Pediococcus damnosus, Pediococcus parvulum, Leuconostoc mesenteroides spp.), which are associated with sluggish/stuck fermentations, increases in volatile acids and the production of undesirable compounds such as biogenic amines, most notably histamine. Bioseutica’s LYSOVIN can also control the onset of malolactic fermentation (MLF) and can contribute to the microbiological stability of wines, once alcoholic fermentation and/or MLF are completed. The benefits of LYSOVIN during winemaking consist of a reduction in the risk of increasing volatile acids and an increase in the levels of biogenic amines. The use of LYSOVIN during different stages of winemaking (a preventive use in musts prior to settling and the beginning of alcoholic fermentation as well as during the stabilization and conservation processes, especially when the health status of the grapes favors endogenous bacterial development) allows to maintain low histamine levels in wine and to delay the growth of several strains of Oenococcus oeniwhen MLF is completed. LYSOVIN is a natural and flexible ingredient which allows winemakers to achieve different quality-enhancing objectives, depending on the dosage and the timing of its addition. In 1995, following tests approved by both the Italian and French authorities, Bioseutica obtained the final authorization from the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the United States to utilize LYSOVIN in winemaking. Bioseutica’s efforts also led to the filing of an international patent claiming, among other things, that the use of different types of LYSOVIN salts prevents bacterial contamination of wine and allows to reduce sulphites in winemaking.

Bioseutica Group OVOTRANSFERRIN, also called conalbumin, is a glycoprotein with a molecular weight of 76,000. OVOTRANSFERRIN comprises approximately 13% of the protein content of egg albumen. More than sixty years ago, researchers determined that OVOTRANSFERRIN is an iron-binding protein, making the iron in a bacterial culture medium nutritionally unavailable to potentially harmful micro-organisms, such as Schigella dysenteria (for which iron is an essential nutrient).

Lysolac® contains lysozyme, a safe and natural anti-bacterial enzyme, which effectively prevents late blowing, by killing Clostridium tyrobutyricum in cheese production. LYSOLAC® helps your ripened cheese maintain its flavor, texture and prolongs shelf-life, thus adding tangible value to your product and business. For its anti-bacterial activity, lysozyme is used in functional foods, animal feeds and by nutraceutical industry worldwide. LYSOLAC® helps your ripened cheese maintain its flavor, texture and prolongs shelf-life, thus adding tangible value to your product and business. For its anti-bacterial activity, lysozyme is used in functional foods, animal feeds and by nutraceutical industry worldwide. LYSOLAC® is specifically effective against 'late-blowing' for hard and semi-hard ripened and soft cheeses.

Lysobier® kills beer spoilers while preserving the natural and fresh integrity of craft beers and special brews. It is the best natural solution to protect and conserve the yeast and to extend the shelf life of high fermentation, non-pasteurized, and bottle-conditioned beers.