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Safety evaluation of the food enzyme ribonuclease P from the non‐genetically modified Penicillium citrinum strain AE‐RP‐4

Abstract The food enzyme ribonuclease P (EC 3.1.26.5) is produced with the non‐genetically modified Penicillium citrinum strain AE‐RP‐4 by Amano Enzyme Inc. It is intended to be used in yeast processing only for the production of yeast extract. Dietary exposure to the food enzyme total organic solid...

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محفوظ في:
المؤلفون الرئيسيون: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), José Manuel Barat Baviera, Claudia Bolognesi, Andrew Chesson, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Magdalena Andryszkiewicz, Daniele Cavanna, Elsa Nielsen, Karin Norby, Yi Liu, Simone Lunardi, Rita Ferreira deSousa
التنسيق: Artigo
اللغة:Inglês
منشور في: Wiley 2023-07-01
سلاسل:EFSA Journal
الموضوعات:
food enzyme
ribonuclease P
EC 3.1.26.5
RNase P
Penicillium citrinum
الوصول للمادة أونلاين:https://doi.org/10.2903/j.efsa.2023.8153
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