Safety evaluation of the food enzyme bacillolysin from the non‐genetically modified Bacillus amyloliquefaciens strain DP‐Cyb74

Safety evaluation of the food enzyme bacillolysin from the non‐genetically modified Bacillus amyloliquefaciens strain DP‐Cyb74

Abstract The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain DP‐Cyb74 by Genencor International B.V. The production strain met all requirements for the qualified presumption of safety (QPS) approach to safety assessment. The foo...

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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, Kyriaki Apergi, Natália Kovalkovičová, Yi Liu, Simone Lunardi, Giulio diPiazza, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-02-01
Series:EFSA Journal
Subjects:
bacillolysin
Bacillus amyloliquefaciens
EC 3.4.24.28
food enzyme
non‐genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2024.8612

Internet

https://doi.org/10.2903/j.efsa.2024.8612

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