Safety evaluation of the food enzyme thermolysin from the non‐genetically modified Anoxybacillus caldiproteolyticus strain AE‐TP

Safety evaluation of the food enzyme thermolysin from the non‐genetically modified Anoxybacillus caldiproteolyticus strain AE‐TP

Abstract The food enzyme thermolysin (EC. 3.4.24.27) is produced with the non‐genetically modified Anoxybacillus caldiproteolyticus strain AE‐TP by Amano Enzyme Inc. The food enzyme is free from viable cells of the production organism. It is intended to be used in eight food manufacturing processes....

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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 2024-02-01
Series:EFSA Journal
Subjects:
Anoxybacillus caldiproteolyticus
EC 3.4.24.27
food enzyme
thermoase
thermolysin
Online Access:https://doi.org/10.2903/j.efsa.2024.8634

Internet

https://doi.org/10.2903/j.efsa.2024.8634

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