Safety evaluation of the food enzyme mucorpepsin from the non‐genetically modified Rhizomucor miehei strain M19‐21

Safety evaluation of the food enzyme mucorpepsin from the non‐genetically modified Rhizomucor miehei strain M19‐21

Abstract The food enzyme mucorpepsin (EC 3.4.23.23) is produced with the non‐genetically modified Rhizomucor miehei strain M19‐21 by Meito Sangyo Co., Ltd. The native enzyme can be chemically modified to produce a more thermolabile form. The food enzyme was considered free from viable cells of the p...

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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, Yrjö Roos, Magdalena Andryszkiewicz, Cristina Fernàndez‐Fraguas, Natalia Kovalkovicova, Yi Liu, Silvia Peluso, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-02-01
Series:EFSA Journal
Subjects:
aspartic endopeptidase
EC 3.4.23.23
food enzyme
microbial rennet
Mucorpepsin
Rhizomucor miehei
Online Access:https://doi.org/10.2903/j.efsa.2024.8633

Internet

https://doi.org/10.2903/j.efsa.2024.8633

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