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...

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Detalles Bibliográficos
Autores principales: Silano, Vittorio, Barat Baviera, José Manuel, Bolognesi, Claudia, Brüschweiler, Beat Johannes, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Engel, Karl‐Heinz, Kärenlampi, Sirpa, Aguilera, Jaime, Arcella, Davide, Kovalkovicova, Natalia, Liu, Yi, Maia, Joaquim, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Scientific Opinion
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

Internet

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

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