Abstract: Lysozyme, as one of the major proteins in egg white, has been widely used in the food, medicine and aquaculture fields due to its rich content and excellent antibacterial activity. Despite its notable efficacy against Gram-positive bacteria, lysozyme exhibits a lower sensitivity to Gram-negative bacteria, hindering its broader industrial application. In addition, the antibacterial activity of egg white lysozyme is affected by complex application environments and its duration of action. To bolster its antibacterial power, lysozyme is modified through various methods, including physical, chemical and biological modifications. This article presents a comprehensive review of the recent literature on the antibacterial properties of egg white lysozyme from four aspects: extraction and purification, antibacterial mechanism, modification techniques and application. It aims to shed new light on the molecular mechanism behind lysozyme’s antibacterial action in order to maximize the application value of egg white lysozyme and to provide a theoretical foundation for expanding its application in various industries.

Key words: eggs; lysozyme; antibacterial properties; modification; application