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...

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Foilsithe in:EFSA J
Main Authors: 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
Formáid: Artigo
Teanga:Inglês
Foilsithe: John Wiley and Sons Inc. 2019
Ábhair:
Scientific Opinion
Rochtain Ar Líne: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
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