Safety evaluation of the food enzyme phospholipase C from the genetically modified Bacillus licheniformis strain NZYM‐VR

Safety evaluation of the food enzyme phospholipase C from the genetically modified Bacillus licheniformis strain NZYM‐VR

Abstract The food enzyme phospholipase C (phosphatidylcholine cholinephosphohydrolase EC 3.1.4.3) is produced with the genetically modified Bacillus licheniformis strain NZYM‐VR by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells...

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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, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Magdalena Andryszkiewicz, Yi Liu, Sandra Rainieri, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2020-07-01
Series:EFSA Journal
Subjects:
food enzyme
phospholipase C
phosphatidylcholine cholinephosphohydrolase
EC 3.1.4.3
Bacillus licheniformis
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2020.6184

Internet

https://doi.org/10.2903/j.efsa.2020.6184

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