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Updated safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Aspergillus niger strain XYL

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 niger strain XYL by DSM Food specialties. An evaluation of this food enzyme was made previously, in which EFSA could not conclude on its safety due to data gap...

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Autori principali: 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, Lieve Herman, Jaime Aguilera, Dainele Cavanna, Cristina Fernandez Fraguas, Natalia Kovalkovicova, Yi Liu
Natura: Artigo
Lingua:Inglês
Pubblicazione: Wiley 2025-03-01
Serie:EFSA Journal
Soggetti:
4‐β‐d‐xylan xylanohydrolase
Aspergillus niger
EC 3.2.1.8
EFSA‐Q‐2014‐00305
EFSA‐Q‐2023‐00522
endo‐1,4‐β‐xylanase
Accesso online:https://doi.org/10.2903/j.efsa.2025.9292
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