Safety evaluation of the food enzyme pectin lyase from the genetically modified Trichoderma reesei strain RF6199

Safety evaluation of the food enzyme pectin lyase from the genetically modified Trichoderma reesei strain RF6199

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 Trichoderma reesei strain RF6199 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable ce...

Full description

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, Ana Gomes, Natália Kovalkovičová, Yi Liu, Kim Renée Rygaard Nielsen, Giulio diPiazza, Karl‐Heinz Engel, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2022-12-01
Series:EFSA Journal
Subjects:
food enzyme
pectin lyase
(1‐4)‐6‐O‐methyl‐α‐D‐galacturonan lyase
EC 4.2.2.10
pectin trans‐eliminase
Trichoderma reesei
Online Access:https://doi.org/10.2903/j.efsa.2022.7675

Internet

https://doi.org/10.2903/j.efsa.2022.7675

Similar Items