Safety evaluation of the food enzyme asparaginase from the genetically modified Aspergillus niger strain AGN

Safety evaluation of the food enzyme asparaginase from the genetically modified Aspergillus niger strain AGN

Abstract The food enzyme asparaginase (l‐asparagine amidohydrolase; EC 3.5.1.1) is produced with the genetically modified Aspergillus niger strain AGN by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the producti...

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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, Jaime Aguilera, Magdalena Andryszkiewicz, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-02-01
Series:EFSA Journal
Subjects:
asparaginase
Aspergillus niger
EC 3.5.1.1
food enzyme
genetically modified microorganism
l‐asparagine amidohydrolase
Online Access:https://doi.org/10.2903/j.efsa.2024.8617

Internet

https://doi.org/10.2903/j.efsa.2024.8617

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