Safety evaluation of the food enzyme glucose oxidase from a genetically modified Aspergillus oryzae (strain NZYM‐KP)

The food enzyme is a glucose oxidase (beta‐d‐glucose:oxygen 1‐oxidoreductase; EC 1.1.3.4) produced with a genetically modified strain of Aspergillus oryzae strain NZYM‐KP by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme does not contain the production...

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Detalles Bibliográficos
Autores principales: Silano, Vittorio, Bolognesi, Claudia, Castle, Laurence, Chipman, Kevin, Cravedi, Jean‐Pierre, Fowler, Paul, Franz, Roland, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Mennes, Wim, Milana, Maria Rosaria, Pfaff, Karla, Riviere, Gilles, Srinivasan, Jannavi, Tavares Poças, Maria de Fátima, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Chesson, Andrew, Glandorf, Boet, Herman, Lieve, Jany, Klaus‐Dieter, Marcon, Francesca, Penninks, André, Smith, Andrew, van Loveren, Henk, Želježic, Davor, Andryszkiewicz, Magdalena, Liu, Yi, Rossi, Annamaria, Engel, Karl‐Heinz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009544/
https://www.ncbi.nlm.nih.gov/pubmed/32625961
http://dx.doi.org/10.2903/j.efsa.2018.5319

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009544/
https://www.ncbi.nlm.nih.gov/pubmed/32625961
http://dx.doi.org/10.2903/j.efsa.2018.5319

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