Safety evaluation of the food enzyme mucorpepsin from the non‐genetically modified Rhizomucor miehei strain FRO

Safety evaluation of the food enzyme mucorpepsin from the non‐genetically modified Rhizomucor miehei strain FRO

Abstract The food enzyme mucorpepsin (EC 3.4.23.23) is produced with the non‐genetically modified Rhizomucor miehei strain FRO by DSM Food Specialties B.V. The enzyme can be chemically modified to produce a thermolabile form. The food enzyme is free from viable cells of the production organism. It i...

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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, Kyriaki Apergy, Magdalena Andryszkiewicz, Ana Criado, Yi Liu, Laura Sanmartin, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-01-01
Series:EFSA Journal
Subjects:
aspartic endopeptidase
EC 3.4.23.23
food enzyme
microbial rennet
mucorpepsin
non‐genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2024.8512

Internet

https://doi.org/10.2903/j.efsa.2024.8512

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