Safety evaluation of the food enzyme ribonuclease P from the non‐genetically modified Penicillium citrinum strain AE‐RP‐4

The food enzyme ribonuclease P (EC 3.1.26.5) is produced with the non‐genetically modified Penicillium citrinum strain AE‐RP‐4 by Amano Enzyme Inc. It is intended to be used in yeast processing only for the production of yeast extract. Dietary exposure to the food enzyme total organic solids (TOS) w...

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Detalles Bibliográficos
Autores principales: Barat Baviera, José Manuel, Bolognesi, Claudia, Chesson, Andrew, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lambré, Claude, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Herman, Lieve, Andryszkiewicz, Magdalena, Cavanna, Daniele, Nielsen, Elsa, Norby, Karin, Liu, Yi, Lunardi, Simone, de Sousa, Rita Ferreira
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/PMC10363963/
https://www.ncbi.nlm.nih.gov/pubmed/37492500
http://dx.doi.org/10.2903/j.efsa.2023.8153

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