Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from a genetically modified Aspergillus niger (strain XEA)

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from a genetically modified Aspergillus niger (strain XEA)

Abstract The food enzyme is an endo‐1,4‐β‐xylanase (EC 3.2.1.8) produced with a genetically modified strain of Aspergillus niger (strain XEA), by DSM Food Specialities B.V. The food enzyme is intended to be used in baking and brewing processes. Based on maximum use levels recommended for the food pr...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Kevin Chipman, Jean‐Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, Karla Pfaff, Gilles Riviere, Jannavi Srinivasan, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Andrew Chesson, Boet Glandorf, Lieve Herman, Klaus‐Dieter Jany, Francesca Marcon, André Penninks, Andrew Smith, Henk van Loveren, Davor Želježić, Margarita Aguilera‐Gómez, Davide Arcella, Natália Kovalkovičová, Joaquim Maia, Yi Liu, Karl‐Heinz Engel
Format: Article
Language:English
Published: Wiley 2018-04-01
Series:EFSA Journal
Subjects:
food enzyme
endo‐1
4‐β‐xylanase
EC 3.2.1.8
Aspergillus niger
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2018.5228

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