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Safety evaluation of the food enzyme xylanase from a genetically modified Bacillus subtilis strain TD160(229)

Abstract The food enzyme considered in this opinion is an endo‐1,4‐β‐xylanase (EC 3.2.1.8) produced with a genetically modified Bacillus subtilis strain from Puratos N.V. (Belgium). The genetic modifications do not raise safety concerns. The food enzyme contains neither the production organism nor r...

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Principais autores: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Kevin Chipman, Jean‐Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, Karla Pfaff, Gilles Riviere, Jannavi Srinivasan, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Andrew Chesson, Boet Glandorf, Lieve Herman, Klaus‐Dieter Jany, Francesca Marcon, André Penninks, Andrew Smith, Davor Želježić, Margarita Aguilera‐Gómez, Magdalena Andryszkiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Karl‐Heinz Engel
Format: Artigo
Sprog:Inglês
Udgivet: Wiley 2018-01-01
Serier:EFSA Journal
Fag:
food enzyme
xylanase
endo‐1
4‐β‐xylanase
4‐β‐d‐xylan xylanohydrolase
EC 3.2.1.8
Online adgang:https://doi.org/10.2903/j.efsa.2018.5008
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