Safety evaluation of an extension of use of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Aspergillus niger strain XEA

Abstract The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) is produced with the genetically modified Aspergillus niger strain XEA by DSM Food Specialties B.V. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did no...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	EFSA Journal
المؤلفون الرئيسيون:	EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Maria Chiara Sicuri, Daniele Cavanna, Yi Liu
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Wiley 2025-03-01
الموضوعات:	Aspergillus niger EC 3.2.1.8 EFSA‐Q‐2015‐00045 EFSA‐Q‐2024‐00452 endo‐1,4‐β‐xylanase food enzyme
الوصول للمادة أونلاين:	https://doi.org/10.2903/j.efsa.2025.9328

مواد مشابهة

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