Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Bacillus subtilis strain XAN

The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) is produced with the genetically modified microorganism Bacillus subtilis strain XAN by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of...

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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, Herman, Lieve, Roos, Yrjö, Fraguas, Cristina Fernandez, Kovalkovičová, Natália, Liu, Yi, Peluso, Silvia, di Piazza, Giulio, de Sousa, Rita Ferreira, 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/PMC10331570/
https://www.ncbi.nlm.nih.gov/pubmed/37434787
http://dx.doi.org/10.2903/j.efsa.2023.8017

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10331570/
https://www.ncbi.nlm.nih.gov/pubmed/37434787
http://dx.doi.org/10.2903/j.efsa.2023.8017

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