Safety evaluation of the food enzyme β‐galactosidase from the genetically modified Kluyveromyces lactis strain KLA

Safety evaluation of the food enzyme β‐galactosidase from the genetically modified Kluyveromyces lactis strain KLA

Abstract The food enzyme β‐galactosidase (β‐d‐galactoside galactohydrolase; EC 3.2.1.23) is produced with the genetically modified Kluyveromyces lactis strain KLA by DSM Food Specialties B.V. The genetic modifications did not give rise to safety concerns. The food enzyme was considered free from via...

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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, Daniele Cavanna, Rita Ferreira de Sousa, Yi Liu, Giulio diPiazza, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2022-10-01
Series:EFSA Journal
Subjects:
β‐Galactosidase
β‐d‐galactoside galactohydrolase; EC 3.2.1.23
lactase
Kluyveromyces lactis
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2022.7575

Internet

https://doi.org/10.2903/j.efsa.2022.7575

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