Table 8.

Physical modifications of lysozyme.

Physical Process	Microorganisms	Effect	Refs.
Microwave held followed by oxidation	M. lysodeikticus	Dimer and trimer formation	[364]
Microwave	M. lysodeikticus	Dimer and trimer formation and changes in surface hydrophobicity	[365]
Fluorescens resonance energy transfer	E. coli	Variants formation	[366]
Cationic surfactant (gemini)	M. luteus	Micelles formation	[367]
High hydrostatic pressure	Gram-negative: E. coli, P. fluorescens, S. entericas, S. sonnei, and S. flexneri	Sensitization of bacteria	[101]
High hydrostatic pressure	E. coli	Increased outer membrane permeability	[368]
Atmospheric and high hydrostatic pressure	Gram-positive Gram-negative	Sensitization of bacteria	[369]
Thermal treatment (t 80 °C)	M. luteus E. coli	Formation of dimer depending on pH and concentration	[370]
Thermochemical treatment (60–70 °C + 10–20% H2O2)	M. lysodeikticus S. epidermidis	Formation of dimer	[371]
Thermochemical treatment (denaturation with heat or with dithiothreitol)	E. coli S. carnosus	Oligomers formation	[372]
Dry heating (80 °C, 7 days)	E. coli	Increased insertion capacity and ability to induce lipid packing modifications	[373]
Heating of jenny milk	B. megaterium Clavibacter michiganensis Clostridium tyrobutyricum Xanthomonas campestris E. coli	Antimicrobial activity like synthetic antibiotics against some Gram-positive and Gram-negative strains	[18]
Bioengineered modifications:
Net charge inversion of a phage lysozyme	S. pneumoniae	Mutation of a Cpl-7	[374]
Charge engineered variant of hLys	P. aeruginosa	Redesigned electrostatic potential field	[375,376,377]