Safety evaluation of the food enzyme leucyl aminopeptidase from non‐genetically modified Aspergillus oryzae strain NZYM‐EX

Safety evaluation of the food enzyme leucyl aminopeptidase from non‐genetically modified Aspergillus oryzae strain NZYM‐EX

Abstract The food enzyme leucyl aminopeptidase (EC 3.4.11.1) is produced with the non‐genetically modified microorganism Aspergillus oryzae strain NZYM‐EX by Novozymes A/S. The food enzyme is free from viable cells of the production organism. It is intended to be used in eight food manufacturing pro...

Full description

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, Boet Glandorf, Lieve Herman, Yrjö Roos, Magdalena Andryszkiewicz, Daniele Cavanna, Ana Gomes, Natália Kovalkovičová, Yi Liu, Giulio diPiazza, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-12-01
Series:EFSA Journal
Subjects:
Aspergillus oryzae
EC 3.4.11.1
food enzyme
leucyl aminopeptidase
non‐genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2023.8507

Internet

https://doi.org/10.2903/j.efsa.2023.8507

Similar Items