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Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from a genetically modified Aspergillus oryzae (strain NZYM‐FA)

Abstract The food enzyme is an endo‐1,4‐β‐xylanase (EC 3.2.1.8) produced with a genetically modified strain of Aspergillus oryzae by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA....

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: 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 Riviere, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Sirpa Kärenlampi, André Penninks, Davor Željeżić, Margarita Aguilera‐Gómez, Magdalena Andryszkiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Claudia Roncancio Peña, Christine Horn, Andrew Chesson
Format: Artigo
Sprache:Inglês
Veröffentlicht: Wiley 2018-11-01
Schriftenreihe:EFSA Journal
Schlagworte:
food enzyme
xylanase
endo‐1
4‐β‐xylanase
EC 3.2.1.8
1,4‐β‐D‐xylan xylanohydrolase
Online-Zugang:https://doi.org/10.2903/j.efsa.2018.5480
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