Characterisation of microorganisms used for the production of food enzymes

Characterisation of microorganisms used for the production of food enzymes

Abstract This document is intended to assist the applicant in the preparation and the presentation of an application, as foreseen in Article 17.3 of Regulation (EC) No 1332/2008, for the authorisation of food enzymes. It specifically covers the characterisation of microorganisms used as production o...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Jaime Aguilera, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2019-06-01
Series:EFSA Journal
Subjects:
microorganism
production strain
genetically modified microorganisms
food enzymes
Online Access:https://doi.org/10.2903/j.efsa.2019.5741

Internet

https://doi.org/10.2903/j.efsa.2019.5741

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