Catalase Aspergillus niger var

Catalase (Aspergillus niger var.) Produced as an off white to tan, amorphous powder or as a liquid by controlled fermentation using Aspergillus niger var. Soluble in water (the solution is usually tan to brown), but practically insoluble in alcohol, in chloroform, and in ether. Major active principle catalase. Typical applications used in the manufacture of cheese, egg products, and soft drinks. 

Catalase oxidoreductase (1) Aspergillus niger var. (2) bovine liver (3) Micrococcus lysodeikticus hydrogen peroxide hydrogen peroxide oxidoreductase 1.11.1.6... 

Application and Principle This procedure is used to determine the catalase activity, expressed as Baker Units, of preparations derived from Aspergillus niger var., bovine liver, or Micrococcus lysodeikticus. The assay is an exhaustion method based on the breakdown of hydrogen peroxide by catalase and the simultaneous breakdown of the catalase by the peroxide under controlled conditions. 

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