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Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Bacillus licheniformis strain NZYM‐FX

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 Bacillus licheniformis strain NZYM‐FX by Novozymes A/S. The production strain meets the requirements for the qualified presumption of safety (QPS) approach. The food enzym...

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Auteurs principaux: 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, Henk Van Loveren, Laurence Vernis, Silvia Peluso, Magdalena Andryszkiewicz, Yi Liu
Format: Artigo
Langue:Inglês
Publié: Wiley 2026-05-01
Collection:EFSA Journal
Sujets:
Bacillus licheniformis
EC 3.2.1.8
EFSA‐Q‐2024‐00453
endo 1,4‐β‐xylanase
food enzyme
genetically modified microorganism
Accès en ligne:https://doi.org/10.2903/j.efsa.2026.10091
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