Safety evaluation of the food enzyme chymosin from the genetically modified Kluyveromyces lactis strain CIN

Safety evaluation of the food enzyme chymosin from the genetically modified Kluyveromyces lactis strain CIN

Abstract The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Kluyveromyces lactis strain CIN 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 production organism and its recombina...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzyme 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, Giulio Di Piazza, Rita Ferreira de Sousa, Natalia Kovalkovikova, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2022-08-01
Series:EFSA Journal
Subjects:
food enzyme
chymosin
rennin
EC 3.4.23.4
Kluyveromyces lactis
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2022.7461

Internet

https://doi.org/10.2903/j.efsa.2022.7461

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