Safety evaluation of the food enzyme glucose oxidase from the genetically modified Saccharomyces cerevisiae strain LALL‐GO

Safety evaluation of the food enzyme glucose oxidase from the genetically modified Saccharomyces cerevisiae strain LALL‐GO

Abstract The food enzyme glucose oxidase (β‐d‐glucose:oxygen 1‐oxidoreductase; EC 1.1.3.4) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐GO by Lallemand Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of t...

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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, Kyriaki Apergi, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-10-01
Series:EFSA Journal
Subjects:
food enzyme
EC 1.1.3.4
glucose oxidase
β‐d‐glucose:oxygen 1‐oxidoreductase
glucose oxyhydrase
Saccharomyces cerevisiae
Online Access:https://doi.org/10.2903/j.efsa.2023.8257

Internet

https://doi.org/10.2903/j.efsa.2023.8257

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