Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from genetically modified Aspergillus niger strain XYL

The food enzyme considered in this opinion is an endo‐1,4‐β‐xylanase (EC 3.2.1.8) produced with a genetically modified strain of Aspergillus niger. The genetic modifications do not give rise to safety concerns. The food enzyme contains neither the production organism nor recombinant DNA. The endo‐1,...

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Detalles Bibliográficos
Autores principales: Silano, Vittorio, Bolognesi, Claudia, Castle, Laurence, Cravedi, Jean‐Pierre, Fowler, Paul, Franz, Roland, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Mennes, Wim, Milana, Maria Rosaria, Penninks, André, Smith, Andrew, de Fátima Tavares Poças, Maria, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina‐Aurelia, Chesson, Andrew, Glandorf, Boet, Hermann, Lieve, Jany, Klaus‐Dieter, Marcon, Francesca, Želježic, Davor, Aguilera‐Gomez, Margarita, Andryszkiewicz, Magdalena, Arcella, Davide, Kovalkovicova, Natalia, Liu, Yi, Engel, Karl‐Heinz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009954/
https://www.ncbi.nlm.nih.gov/pubmed/32625474
http://dx.doi.org/10.2903/j.efsa.2017.4755

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