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Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from Bacillus subtilis (strain XAS)

Abstract The food enzyme is an endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) produced with the genetically modified Bacillus subtilis strain XAS. Antibiotic resistance genes are present in the production organism on a self‐replicative vector. The endo‐1,4‐β‐xylanase is intended to be...

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Principais autores: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Klaus‐Dieter Jany, Jaime Aguilera, Margarita Aguilera‐Gómez, Magdalena Andryszkiewicz, Davide Arcella, Ana Gomes, Natalia Kovalkovičová, Yi Liu, Andrew Chesson
Format: Artigo
Sprog:Inglês
Udgivet: Wiley 2019-01-01
Serier:EFSA Journal
Fag:
food enzyme
xylanase
endo‐1
4‐β‐xylanase
EC 3.2.1.8
4‐β‐d‐xylan xylanohydrolase
Online adgang:https://doi.org/10.2903/j.efsa.2019.5550
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