Safety evaluation of the food enzyme β‐amylase obtained from barley (Hordeum vulgare)
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DOI: 10.2903/j.efsa.2017.4756
Abstract: Abstract The food enzyme considered in this opinion is a 4‐α‐d‐glucan maltohydrolase (EC 3.2.1.2) obtained from grain of barley (Hordeum vulgare), by the companies Genencor International B.V. and Senson Oy. This β‐amylase is intended to… read more here.
Keywords: food enzyme; enzyme amylase; food; barley ... See more keywords
Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM‐SO)
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DOI: 10.2903/j.efsa.2018.5478
Abstract: Abstract The food enzyme maltogenic amylase (glucan 1,4‐α‐maltohydrolase; EC 3.2.1.133) is produced with a genetically modified Bacillus subtilis strain NZYM‐SO by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food… read more here.
Keywords: food; maltogenic amylase; food enzyme; safety ... See more keywords
Safety evaluation of the food enzyme glucose isomerase from Streptomyces murinus (strain NZYM‐GA)
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DOI: 10.2903/j.efsa.2019.5547
Abstract: Abstract The food enzyme is a glucose isomerase (d‐xylose aldose‐ketose‐isomerase; EC 5.3.1.5) produced with a non‐genetically modified Streptomyces murinus strain NZYM‐GA by Novozymes A/S. The glucose isomerase is intended only to be used in an… read more here.
Keywords: glucose isomerase; safety; enzyme; isomerase ... See more keywords
Safety evaluation of the food enzyme pullulanase from a genetically modified Bacillus licheniformis (strain DP‐Dzp39)
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DOI: 10.2903/j.efsa.2019.5554
Abstract: Abstract The food enzyme pullulanase (pullulan 6‐α‐glucanohydrolase; EC 3.2.1.41) is produced with a genetically modified Bacillus licheniformis (strain DP‐Dzp39) by Danisco US Inc. The genetic modifications do not give rise to safety concerns. The food… read more here.
Keywords: pullulanase; safety; exposure; food ... See more keywords
Safety evaluation of the food enzyme glucose oxidase from Aspergillus niger (strain ZGL)
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DOI: 10.2903/j.efsa.2019.5629
Abstract: Abstract The food enzyme glucose oxidase (β‐d‐glucose:oxygen 1‐oxidoreductase; EC 1.1.3.4) is produced with a genetically modified Aspergillus niger strain ZGL by DSM Food Specialties B.V.. The genetic modifications do not give rise to safety concerns.… read more here.
Keywords: niger strain; glucose oxidase; safety; food ... See more keywords
Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from a genetically modified Bacillus licheniformis (strain NZYM‐CE)
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DOI: 10.2903/j.efsa.2019.5685
Abstract: Abstract 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… read more here.
Keywords: xylanase; enzyme endo; safety; food ... See more keywords
Safety evaluation of the food enzyme l‐ascorbate oxidase from Cucurbita pepo L. and Cucurbita moschata Duchesne
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DOI: 10.2903/j.efsa.2019.5740
Abstract: Abstract The food enzyme l‐ascorbate: oxygen oxidoreductase (EC 1.10.3.3) is extracted from fruit peels of Cucurbita pepo L. and Cucurbita moschata Duchesne by Nagase (Europa) GmbH. This enzyme is intended to be used in baking… read more here.
Keywords: exposure; enzyme ascorbate; enzyme; food ... See more keywords
Safety evaluation of the food enzyme α,α‐trehalase glucohydrolase from Trichoderma reesei (strain DP‐Nzs51)
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DOI: 10.2903/j.efsa.2019.5768
Abstract: Abstract The food enzyme trehalase (α,α‐trehalase glucohydrolase, EC 3.2.1.28) is produced with a genetically modified Trichoderma reesei DP‐Nzs51 by Danisco US Inc. The genetic modifications do not give rise to safety concerns. The food enzyme… read more here.
Keywords: food; enzyme trehalase; food enzyme; safety ... See more keywords
Safety evaluation of the food enzyme xylanase from Bacillus pumilus (strain BLXSC)
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DOI: 10.2903/j.efsa.2019.5901
Abstract: Abstract The food enzyme 1,4‐β‐d‐xylan xylanohydrolase (EC 3.2.1.8) is produced with the non‐genetically modified strain Bacillus pumilus (strain BLXSC) by Advanced Enzyme Technologies Ltd. The food enzyme is intended to be used in baking processes,… read more here.
Keywords: production; safety; food; strain ... See more keywords
Safety evaluation of the food enzyme α‐amylase from the genetically modified Pseudomonas fluorescens strain BD15754
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DOI: 10.2903/j.efsa.2020.6043
Abstract: Abstract The food enzyme α‐amylase (4‐a‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Pseudomonas fluorescens strain BD15754 by BASF Enzymes LLC1. The food enzyme is free from viable cells of the production organism… read more here.
Keywords: food; enzyme amylase; food enzyme; genetically modified ... See more keywords
Safety evaluation of the food enzyme α‐cyclodextrin glucanotransferase from Escherichia coli strain WCM105xpCM703
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DOI: 10.2903/j.efsa.2020.6248
Abstract: Abstract The food enzyme α‐cyclodextrin glucanotransferase ((1→4)‐α‐d‐glucan 4‐α‐d‐[(1→4)‐α‐d‐glucano]‐transferase; EC 2.4.1.19) is produced with a genetically modified Escherichia coli strain WCM105xpCM703 by Wacker Chemie GmbH. The production strain harbours a self‐replicating multicopy plasmid which contains genes… read more here.
Keywords: food; cyclodextrin glucanotransferase; food enzyme;