Safety evaluation of the food enzyme asparaginase from the genetically modified Aspergillus oryzae strain NZYM‐SP

The food enzyme asparaginase (l‐asparagine amidohydrolase, EC 3.5.1.1) is produced with the genetically modified Aspergillus oryzae strain NZYM‐SP by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of the production o...

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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, Aguilera, Jaime, Andryszkiewicz, Magdalena, Boinowitz, Erik, Gomes, Ana, Kovalkovicova, Natalia, Liu, Yi, 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/PMC10557471/
https://www.ncbi.nlm.nih.gov/pubmed/37809355
http://dx.doi.org/10.2903/j.efsa.2023.8254

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10557471/
https://www.ncbi.nlm.nih.gov/pubmed/37809355
http://dx.doi.org/10.2903/j.efsa.2023.8254

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