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Safety evaluation of an extension of use of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Aspergillus niger strain XEA

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 Aspergillus niger strain XEA by DSM Food Specialties B.V. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did no...

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Principais autores: 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, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Maria Chiara Sicuri, Daniele Cavanna, Yi Liu
Formato: Artigo
Idioma:Inglês
Publicado: Wiley 2025-03-01
Series:EFSA Journal
Assuntos:
Aspergillus niger
EC 3.2.1.8
EFSA‐Q‐2015‐00045
EFSA‐Q‐2024‐00452
endo‐1,4‐β‐xylanase
food enzyme
Acceso en liña:https://doi.org/10.2903/j.efsa.2025.9328
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