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Safety evaluation of the food enzyme β‐galactosidase from the genetically modified Kluyveromyces lactis strain KLA

Abstract The food enzyme β‐galactosidase (β‐d‐galactoside galactohydrolase; EC 3.2.1.23) is produced with the genetically modified Kluyveromyces lactis strain KLA by DSM Food Specialties B.V. The genetic modifications did not give rise to safety concerns. The food enzyme was considered free from via...

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Principais autores: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Rita Ferreira de Sousa, Yi Liu, Giulio diPiazza, Andrew Chesson
Formato: Artigo
Idioma:Inglês
Publicado em: Wiley 2022-10-01
coleção:EFSA Journal
Assuntos:
β‐Galactosidase
β‐d‐galactoside galactohydrolase; EC 3.2.1.23
lactase
Kluyveromyces lactis
genetically modified microorganism
Acesso em linha:https://doi.org/10.2903/j.efsa.2022.7575
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