Safety evaluation of the food enzyme xylose isomerase from the genetically modified Streptomyces rubiginosus strain DP‐Pzn37

Safety evaluation of the food enzyme xylose isomerase from the genetically modified Streptomyces rubiginosus strain DP‐Pzn37

Abstract The food enzyme is a d‐xylose aldose‐ketose‐isomerase (EC 5.3.1.5) produced with the genetically modified Streptomyces rubiginosus strain DP‐Pzn37 by Danisco US Inc. Although the production strain contains antibiotic resistance genes, the food enzyme was shown to be free from viable cells 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, 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, Karl‐Heinz Engel, Andrew Smith, Davor Želježić, Margarita Aguilera‐Gómez, Ana Gomes, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Sandra Rainieri, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2020-01-01
Series:EFSA Journal
Subjects:
food enzyme
xylose isomerase
glucose isomerase
D‐xylose aldose‐ketose‐isomerase
EC 5.3.1.5
Streptomyces rubiginosus
Online Access:https://doi.org/10.2903/j.efsa.2020.5978

Internet

https://doi.org/10.2903/j.efsa.2020.5978

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