Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Bacillus subtilis strain DP‐Ezd31

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Bacillus subtilis strain DP‐Ezd31

Abstract The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) is produced with a genetically modified Bacillus subtilis strain DP‐Ezd31 by Danisco US Inc. The production strain of the food enzyme contains multiple copies of a known antimicrobial resistance gene. However, bas...

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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, Magdalena Andryszkiewicz, Giovanni Bernasconi, Ana Gomes, Natalia Kovalkovicova, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2021-04-01
Series:EFSA Journal
Subjects:
Food enzyme
EC 3.2.1.8
endo‐1
4‐β‐xylanase
xylanase
Bacillus subtilis
Online Access:https://doi.org/10.2903/j.efsa.2021.6562

Internet

https://doi.org/10.2903/j.efsa.2021.6562

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