Safety evaluation of the food enzyme leucyl aminopeptidase from the non‐genetically modified Aspergillus sp. strain AE‐MB

Safety evaluation of the food enzyme leucyl aminopeptidase from the non‐genetically modified Aspergillus sp. strain AE‐MB

Abstract The food enzyme leucyl aminopeptidase (EC 3.4.11.1) is produced with the non‐genetically modified Aspergillus sp. strain AE‐MB by Amano Enzyme Inc. The food enzyme is considered free from viable cells of the production organism. It is intended to be used in five food manufacturing processes...

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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, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Cristina Fernàndez‐Fraguas, Simone Lunardi, Yi Liu, Giulio diPiazza, Karin Norby, Elsa Nielsen, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-01-01
Series:EFSA Journal
Subjects:
Aspergillus sp.
EC 3.4.11.1
food enzyme
leucine aminopeptidase
Leucyl aminopeptidase
non‐genetically modified organism
Online Access:https://doi.org/10.2903/j.efsa.2024.8506

Internet

https://doi.org/10.2903/j.efsa.2024.8506

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