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Safety evaluation of food enzyme xylanase from a genetically modified Bacillus subtilis (strain LMG S‐27588)

Abstract The food enzyme considered in this opinion is an endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) produced from the genetically modified Bacillus subtilis strain LMG S‐27588 by the company Puratos N. V. The production strain was not detected in the food enzyme. The endo‐1,4‐β‐x...

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Autores principales: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Kevin Chipman, Jean‐Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, Karla Pfaff, Gilles Riviere, Jannavi Srinivasan, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Boet Glandorf, Klaus‐Dieter Jany, Francesca Marcon, André Penninks, Andrew Smith, David Arcella, Ana Gomes, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Karl‐Heinz Engel
Formato: Artigo
Lenguaje:Inglês
Publicado: Wiley 2018-05-01
Colección:EFSA Journal
Materias:
food enzyme
xylanase
endo‐1,4‐β‐xylanase
EC 3.2.1.8
4‐β‐d‐xylan xylanohydrolase
Bacillus subtilis
Acceso en línea:https://doi.org/10.2903/j.efsa.2018.5169
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