Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from genetically modified Aspergillus niger strain XYL

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from genetically modified Aspergillus niger strain XYL

Abstract The food enzyme considered in this opinion is an endo‐1,4‐β‐xylanase (EC 3.2.1.8) produced with a genetically modified strain of Aspergillus niger. The genetic modifications do not give rise to safety concerns. The food enzyme contains neither the production organism nor recombinant DNA. Th...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Jean‐Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, André Penninks, Andrew Smith, Maria deFátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Corina‐Aurelia Zugravu, Andrew Chesson, Boet Glandorf, Lieve Hermann, Klaus‐Dieter Jany, Francesca Marcon, Davor Želježic, Margarita Aguilera‐Gomez, Magdalena Andryszkiewicz, Davide Arcella, Natalia Kovalkovicova, Yi Liu, Karl‐Heinz Engel
Format: Article
Language:English
Published: Wiley 2017-05-01
Series:EFSA Journal
Subjects:
food enzyme
xylanase
endo‐1
4‐β‐xylanase
EC 3.2.1.8
Aspergillus niger
Online Access:https://doi.org/10.2903/j.efsa.2017.4755

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