CATALASE from MICROCOCCUS LYSODEICTICUS
Prepared at the 25th JECFA (1981), published in FNP 19 (1981) and in FNP 52 (1992). No ADI was allocated at the 15th JECFA (1971)
SOURCES Commercial enzyme preparations are produced by the controlled submerged fermentation of Micrococcus lysodeicticus and partially
purified
Active principles Catalase
Systematic names and numbers
Hydrogen-peroxide: hydrogen-peroxide oxidoreductase (EC 1.11.1.6)
Reactions catalyzed H2
O2 + H2
O2 => H2
O + O2
DESCRIPTION Brown powders or brown liquids
FUNCTIONAL USES Enzyme preparation
Used in the preparation of and/or use in milk, eggs, beverages and salads
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations used in Food Processing (see Volume Introduction)
