Safety evaluation of the food enzyme asparaginase from the genetically modified Aspergillus oryzae strain NZYM‐SP

Safety evaluation of the food enzyme asparaginase from the genetically modified Aspergillus oryzae strain NZYM‐SP

Abstract The food enzyme asparaginase (l‐asparagine amidohydrolase, EC 3.5.1.1) is produced with the genetically modified Aspergillus oryzae strain NZYM‐SP by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of the pro...

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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, Jaime Aguilera, Magdalena Andryszkiewicz, Erik Boinowitz, Ana Gomes, Natalia Kovalkovicova, Yi Liu, Rita Ferreira deSousa, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-10-01
Series:EFSA Journal
Subjects:
food enzyme
asparaginase
l‐asparagine amidohydrolase
EC 3.5.1.1
α‐Asparaginase
Aspergillus oryzae
Online Access:https://doi.org/10.2903/j.efsa.2023.8254

Internet

https://doi.org/10.2903/j.efsa.2023.8254

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