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Safety evaluation of the food enzyme thermolysin from the non‐genetically modified Anoxybacillus caldiproteolyticus strain AE‐TP

Abstract The food enzyme thermolysin (EC. 3.4.24.27) is produced with the non‐genetically modified Anoxybacillus caldiproteolyticus strain AE‐TP by Amano Enzyme Inc. The food enzyme is free from viable cells of the production organism. It is intended to be used in eight food manufacturing processes....

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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, Lieve Herman, Yrjö Roos, Magdalena Andryszkiewicz, Yi Liu, Simone Lunardi, Elsa Nielsen, Karin Nørby, Andrew Chesson
Formato: Artigo
Idioma:Inglês
Publicado: Wiley 2024-02-01
Series:EFSA Journal
Assuntos:
Anoxybacillus caldiproteolyticus
EC 3.4.24.27
food enzyme
thermoase
thermolysin
Acceso en liña:https://doi.org/10.2903/j.efsa.2024.8634
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