Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Trichoderma reesei strain NZYM‐ER

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Trichoderma reesei strain NZYM‐ER

Abstract The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) is produced with the genetically modified Trichoderma reesei strain NZYM‐ER by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of...

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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 2022-06-01
Series:EFSA Journal
Subjects:
endo‐1,4‐β‐xylanase
4‐β‐d‐xylan xylanohydrolase
EC 3.2.1.8
Trichoderma reesei
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2022.7373

Internet

https://doi.org/10.2903/j.efsa.2022.7373

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