Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from a genetically modified Bacillus licheniformis (strain NZYM‐CE)

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from a genetically modified Bacillus licheniformis (strain NZYM‐CE)

Abstract The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) is produced with a genetically modified Bacillus licheniformis (strain NZYM‐CE) by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the pro...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (EFSA CEP Panel), 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 vanLoveren, Laurence Vernis, Holger Zorn, Karl‐Heinz Engel, Sirpa Kärenlampi, Jaime Aguilera, Davide Arcella, Natalia Kovalkovicova, Yi Liu, Joaquim Maia, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2019-04-01
Series:EFSA Journal
Subjects:
food enzyme
xylanase
endo‐1,4‐β‐xylanase
4‐β‐d‐xylan xylanohydrolase
EC 3.2.1.8
Bacillus licheniformis
Online Access:https://doi.org/10.2903/j.efsa.2019.5685

Internet

https://doi.org/10.2903/j.efsa.2019.5685

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