Abstract: Lysozyme (LZ) is a ubiquitous natural and nontoxic antibacterial agent that can dissolve selectively microbial cell walls and disrupt their physiological activity, and it is widely used in the food industry. The antibacterial action of native LZ is limited to Gram-positive bacteria, and it has almost no impact on Gram-negative bacteria. Hence, it is of great significance to adjust the molecular structure of LZ and expand its bacteriostatic spectrum. This review provides a detailed summary of the recently reported methods used to modify LZ (chemical modification, physical and biological modification, as well as nanosizing), the functional properties (enzymatic activity, stability and emulsifying properties) of modified LZ, and its inhibitory effect and mechanism of action against harmful microbes, as well as the application of modified LZ in the field of food preservation. The promising strategies for molecular modification of LZ and the potential application of LZ combined with nanotechnology and material science are also presented.

Key words: lysozyme, modification, antibacterial, Gram-negative bacteria, nanotechnology