Safety evaluation of the food enzyme pectin lyase from the genetically modified Aspergillus luchuensis strain FLOSC

Safety evaluation of the food enzyme pectin lyase from the genetically modified Aspergillus luchuensis strain FLOSC

Abstract The food enzyme pectin lyase ((1→4)‐6‐O‐methyl‐α‐d‐galacturonan lyase; EC 4.2.2.10) is produced with the genetically modified Aspergillus luchuensis (formally Aspergillus niger) strain FLOSC by Advanced Enzyme Technologies Ltd. The genetic modifications do not give rise to safety concerns....

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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, Boet Glandorf, Lieve Herman, Magdalena Andryszkiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2022-05-01
Series:EFSA Journal
Subjects:
food enzyme
pectin lyase
(1→4)‐6‐O‐methyl‐α‐d‐galacturonan lyase
EC 4.2.2.10
Aspergillus luchuensis
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2022.7235

Internet

https://doi.org/10.2903/j.efsa.2022.7235

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