Safety evaluation of the food enzyme endo‐polygalacturonase from the genetically modified Aspergillus luchuensis strain FLYSC

Safety evaluation of the food enzyme endo‐polygalacturonase from the genetically modified Aspergillus luchuensis strain FLYSC

Abstract The food enzyme endo‐polygalacturonase ((1→4)‐α‐d‐galacturonan glycanohydrolase; EC 2.3.1.15), is produced with the genetically modified Aspergillus luchuensis strain FLYSC by Advanced Enzyme Technologies Ltd. The genetic modifications do not give rise to safety concerns. The food enzyme is...

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Dades bibliogràfiques
Autors principals: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, 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, Jaime Aguilera, Magdalena Andryszkiewicz, Davide Arcella, Natalia Kovalkovicova, Yi Liu, Andrew Chesson
Format: Article
Idioma:English
Publicat: Wiley 2022-04-01
Col·lecció:EFSA Journal
Matèries:
Food enzyme
polygalacturonase
pectinase
EC 3.2.1.15
Aspergillus luchuensis
Accés en línia:https://doi.org/10.2903/j.efsa.2022.7236

Internet

https://doi.org/10.2903/j.efsa.2022.7236

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