Safety evaluation of the food enzyme mucorpepsin from the non‐genetically modified Rhizomucor miehei strain LP‐N836

Safety evaluation of the food enzyme mucorpepsin from the non‐genetically modified Rhizomucor miehei strain LP‐N836

Abstract The food enzyme mucorpepsin (EC 3.4.23.23) is produced with the non‐genetically modified Rhizomucor miehei strain LP‐N836 by Meito Sangyo Co., Ltd. The native enzyme can be chemically modified to produce a more thermolabile form. The food enzyme is free from viable cells of the production o...

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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, Jaime Aguilera, Magdalena Andryszkiewicz, Cristina Fernàndez‐Fraguas, Natalia Kovalkovicova, Yi Liu, Simone Lunardi, Giulio diPiazza, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-03-01
Series:EFSA Journal
Subjects:
aspartic endopeptidase
EC 3.4.23.23
food enzyme
microbial rennet
Mucorpepsin
Rhizomucor miehei
Online Access:https://doi.org/10.2903/j.efsa.2024.8631

Internet

https://doi.org/10.2903/j.efsa.2024.8631

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