The study focused on the chicken egg white Lysozyme, a protein found in egg whites.
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According to research, many diseases are associated with a lack of Lysozyme in the body.
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To study the chicken egg white Lysozyme, her team employed the ATM technique that her research
group developed in-house.
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Initially, his research was not accepted, but Fleming continued undaunted and in 1922,
he discovered Lysozyme, an enzyme with weak antibacterial properties.
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The same dynamic
emerged when the team compared the regular Lysozyme to a mutant chicken egg white Lysozyme
that was more effective at performing its job.