Safety evaluation of the food enzyme endo‐1,3(4)‐β‐glucanase from the non‐genetically modified Cellulosimicrobium funkei strain AE‐TN

Safety evaluation of the food enzyme endo‐1,3(4)‐β‐glucanase from the non‐genetically modified Cellulosimicrobium funkei strain AE‐TN

Abstract The food enzyme endo‐1,3(4)‐β‐glucanase (3‐(1–3;1–4)‐β‐d‐glucan 3(4)‐glucanohydrolase; EC 3.2.1.6) is produced with the non‐genetically modified Cellulosimicrobium funkei strain AE‐TN by Amano Enzyme Inc. The food enzyme was shown to contain viable cells of the production strain, which belo...

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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, Lieve Herman, Yrjö Roos, Magdalena Andryszkiewicz, Yi Liu, Simone Lunardi, Elsa Nielsen, Karin Nørby, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-02-01
Series:EFSA Journal
Subjects:
food enzyme
endo‐1,3(4)‐β‐glucanase
3‐(1→3;1→4)‐β‐d‐glucan 3(4)‐glucanohydrolase
EC 3.2.1.6
β‐1,3‐glucanase
Cellulosimicrobium funkei
Online Access:https://doi.org/10.2903/j.efsa.2023.7828

Internet

https://doi.org/10.2903/j.efsa.2023.7828

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