Safety evaluation of the food enzyme catalase from the non‐genetically modified Aspergillus tubingensis strain AE‐CN

The food enzyme catalase (hydrogen‐peroxide:hydrogen‐peroxide oxidoreductase; EC 1.11.1.6) is produced with the non‐genetically modified Aspergillus tubingensis strain AE‐CN by Amano Enzyme Inc. The absence of viable cells of the production organism in the food enzyme was not demonstrated. The food...

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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, Andryszkiewicz, Magdalena, Criado, Ana, Liu, Yi, Lunardi, Simone, Nielsen, Elsa, Norby, Karin, 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/PMC10654810/
https://www.ncbi.nlm.nih.gov/pubmed/38027429
http://dx.doi.org/10.2903/j.efsa.2023.8398

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10654810/
https://www.ncbi.nlm.nih.gov/pubmed/38027429
http://dx.doi.org/10.2903/j.efsa.2023.8398

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