Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Bacillus subtilis strain DP‐Ezd31

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 subtilis strain DP‐Ezd31 by Danisco US Inc. The production strain of the food enzyme contains multiple copies of a known antimicrobial resistance gene. However, based on the...

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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, Andryszkiewicz, Magdalena, Bernasconi, Giovanni, Gomes, Ana, Kovalkovicova, Natalia, Liu, Yi, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8083880/
https://www.ncbi.nlm.nih.gov/pubmed/33968251
http://dx.doi.org/10.2903/j.efsa.2021.6562

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8083880/
https://www.ncbi.nlm.nih.gov/pubmed/33968251
http://dx.doi.org/10.2903/j.efsa.2021.6562

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