Safety evaluation of the food enzyme asparaginase from the genetically modified Bacillus subtilis strain NZYM‐CK

The food enzyme asparaginase (l‐asparagine amidohydrolase EC 3.5.1.1) is produced with the genetically modified Bacillus subtilis strain NZYM‐CK by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and i...

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Detalles Bibliográficos
Autores principales: Lambré, Claude, Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Roos, Yrjö, Andryszkiewicz, Magdalena, Kovalkovicova, Natalia, Liu, Yi, Lunardi, Simone, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10034629/
https://www.ncbi.nlm.nih.gov/pubmed/36969548
http://dx.doi.org/10.2903/j.efsa.2023.7908

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10034629/
https://www.ncbi.nlm.nih.gov/pubmed/36969548
http://dx.doi.org/10.2903/j.efsa.2023.7908

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