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Safety evaluation of the food enzyme subtilisin from the genetically modified Bacillus licheniformis strain NZYM‐CB

Abstract The food enzyme subtilisin (EC 3.4.21.62) is produced with the genetically modified Bacillus licheniformis strain NZYM‐CB by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of the production organism and its...

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Principais autores: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Jaime Aguilera, Magdalena Andryszkiewicz, Yi Liu, Daniele Cavanna, Andrew Chesson
Format: Artigo
Sprog:Inglês
Udgivet: Wiley 2024-04-01
Serier:EFSA Journal
Fag:
bacillopeptidase
Bacillus licheniformis
EC 3.4.21.62
genetically modified microorganism
subtilisin
Online adgang:https://doi.org/10.2903/j.efsa.2024.8723
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