Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Bacillus velezensis strain AR‐112

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Bacillus velezensis strain AR‐112

Abstract The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) is produced with the genetically modified Bacillus velezensis strain AR‐112 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the produ...

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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, Yrjö Roos, Magdalena Andryszkiewicz, Cristina Fernandez‐Fraguas, Yi Liu, Simone Lunardi, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-01-01
Series:EFSA Journal
Subjects:
4‐β‐d‐xylan xylanohydrolase
Bacillus velezensis
EC 3.2.1.8
endo‐1,4‐β‐xylanase
food enzyme
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2024.8516

Internet

https://doi.org/10.2903/j.efsa.2024.8516

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