Safety evaluation of the food enzyme catalase from the non‐genetically modified Aspergillus tubingensis strain AE‐CN

Safety evaluation of the food enzyme catalase from the non‐genetically modified Aspergillus tubingensis strain AE‐CN

Abstract The food enzyme catalase (hydrogen‐peroxide:hydrogen‐peroxide oxidoreductase; EC 1.11.1.6) is produced with the non‐genetically modified Aspergillus tubingensis strain AE‐CN by Amano Enzyme Inc. The absence of viable cells of the production organism in the food enzyme was not demonstrated....

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Bibliographic Details
Main Authors: 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, Lieve Herman, Yrjö Roos, Magdalena Andryszkiewicz, Ana Criado, Yi Liu, Simone Lunardi, Elsa Nielsen, Karin Norby, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-11-01
Series:EFSA Journal
Subjects:
Aspergillus niger
catalase
catalase‐peroxidase
EC 1.11.1.6
food enzyme
hydrogen‐peroxide:hydrogen‐peroxide oxidoreductase
Online Access:https://doi.org/10.2903/j.efsa.2023.8398

Internet

https://doi.org/10.2903/j.efsa.2023.8398

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