Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolytica VRM

Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolytica VRM

Abstract The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of a new process to produce steviol glycosides by fermentation of simple sugars using a genetically modified strain of Yarrowia lipolytica (named Y. lipolytica VRM). The manufacturing pro...

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Bibliographic Details
Main Authors: EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Gisela Degen, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Wim Mennes, Sabina Passamonti, Peter Moldeus, Romina Shah, Ine Waalkens‐Berendsen, Matthew Wright, José Manuel Barat Baviera, David Gott, Lieve Herman, Jean‐Charles Leblanc, Detlef Wölfle, Jaime Aguilera Entrena, Civitella Consuelo, Agnieszka Mech, Salvatore Multari, Vasantha Palaniappan, Laura Ruggeri, Camilla Smeraldi, Alexandra Tard, Laurence Castle
Format: Article
Language:English
Published: Wiley 2023-12-01
Series:EFSA Journal
Subjects:
enzymatic bioconversion
kaurenoic acid
rebaudioside M
Steviol glycoside preparations
Yarrowia lipolytica VRM
Online Access:https://doi.org/10.2903/j.efsa.2023.8387

Internet

https://doi.org/10.2903/j.efsa.2023.8387

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