Safety evaluation of the food enzyme asparaginase from the genetically modified Bacillus subtilis strain NZYM‐CK

Safety evaluation of the food enzyme asparaginase from the genetically modified Bacillus subtilis strain NZYM‐CK

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

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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, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu, Simone Lunardi, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-03-01
Series:EFSA Journal
Subjects:
food enzyme
asparaginase
l‐asparagine amidohydrolase
EC 3.5.1.1
l‐asparaginase
Bacillus subtilis
Online Access:https://doi.org/10.2903/j.efsa.2023.7908

Internet

https://doi.org/10.2903/j.efsa.2023.7908

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