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

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

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

Deskribapen osoa

Xehetasun bibliografikoak
Egile Nagusiak: 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, Natalia Kovalkovicova, Yi Liu, Silvia Peluso, Giulio diPiazza, Rita Ferreira deSousa, Andrew Chesson
Formatua: Artikulua
Hizkuntza:English
Argitaratua: Wiley 2023-04-01
Saila:EFSA Journal
Gaiak:
food enzyme
asparaginase
l‐asparagine amidohydrolase
EC 3.5.1.1
Aspergillus oryzae
genetically modified microorganism
Sarrera elektronikoa:https://doi.org/10.2903/j.efsa.2023.7914

Internet

https://doi.org/10.2903/j.efsa.2023.7914

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