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

The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) is produced with a genetically modified Bacillus licheniformis (strain NZYM‐CE) 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 o...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:EFSA J
Hauptverfasser: Silano, Vittorio, Barat Baviera, José Manuel, Bolognesi, Claudia, Brüschweiler, Beat Johannes, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Engel, Karl‐Heinz, Kärenlampi, Sirpa, Aguilera, Jaime, Arcella, Davide, Kovalkovicova, Natalia, Liu, Yi, Maia, Joaquim, Chesson, Andrew
Format: Artigo
Sprache:Inglês
Veröffentlicht: John Wiley and Sons Inc. 2019
Schlagworte:
Scientific Opinion
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7009109/
https://ncbi.nlm.nih.gov/pubmed/32626293
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2019.5685
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge