CuraVive Information

CuraVive makes animal-free functional proteins for food, beverage, and animal nutrition. Our lead product is LysoSure, a lysozyme that is not derived from egg. Lysozyme hydrolyses peptidoglycan in the bacterial cell wall, lysing live cells. That is why it has been used to control clostridial spoilage in ripened cheese, and microbial stability in wine and beverage, for decades. Not every enzyme that degrades peptidoglycan does this. Some clear debris from cells that are already dead, which is a different job and a different claim. The lysozyme in the food supply is extracted from hen egg white. That brings an egg declaration onto the label and closes off vegan formulation. LysoSure is not derived from egg or from any animal source. It is active in acidic conditions, with an optimum around pH 5 to 7, a range that covers juice, wine, cold brew, and fermentation broth. Performance in any specific process depends on pH, temperature, hold time and matrix. We would rather you established that in your own system than take a number off a data sheet. Made in the United States. Not tied to egg supply. Lot to lot consistency is a specification. LysoSure is available in liquid and powder.