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Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from a genetically modified Bacillus licheniformis (strain NZYM‐CE)
The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) is produced with a genetically modified Bacillus licheniformis (strain NZYM‐CE) 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 o...
Autores principales: | , , , , , , , , , , , , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009109/ https://www.ncbi.nlm.nih.gov/pubmed/32626293 http://dx.doi.org/10.2903/j.efsa.2019.5685 |