Safety evaluation of the food enzyme β‐galactosidase from the non‐genetically modified Aspergillus oryzae strain AE‐LA

Safety evaluation of the food enzyme β‐galactosidase from the non‐genetically modified Aspergillus oryzae strain AE‐LA

Abstract The food enzyme β‐galactosidase (β‐d‐galactoside galactohydrolase; EC 3.2.1.23) is produced with the non‐genetically modified Aspergillus oryzae strain AE‐LA by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. The food enzyme is intended to...

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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, Ana Gomes, Yi Liu, Giulio diPiazza, Sandra Rainieri, Rita Ferreira de Sousa, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2022-10-01
Series:EFSA Journal
Subjects:
Food enzyme
β‐galactosidase
β‐d‐galactoside galactohydrolase
EC 3.2.1.23
lactase
Aspergillus oryzae
Online Access:https://doi.org/10.2903/j.efsa.2022.7569

Internet

https://doi.org/10.2903/j.efsa.2022.7569

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