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Revised dietary exposure assessment of the food enzyme endo 1,4‐β‐xylanase from the genetically modified Aspergillus oryzae strain NZYM‐FB

Abstract The food enzyme endo 1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) is produced with the genetically modified Aspergillus oryzae strain NZYM‐FB by Novozymes A/S. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that, under the intended condition...

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Principais autores: EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Yi Liu
Formato: Artigo
Idioma:Inglês
Publicado em: Wiley 2024-12-01
Colecção:EFSA Journal
Assuntos:
Aspergillus oryzae
EC 3.2.1.8
EFSA‐Q‐2012‐00897
EFSA‐Q‐2024‐00607
endo 1,4‐β‐xylanase
food enzyme
Acesso em linha:https://doi.org/10.2903/j.efsa.2024.9163
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