Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM32805

The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain by Chr. Hansen. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in milk...

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Detalles Bibliográficos
Autores principales: Silano, Vittorio, Barat Baviera, José Manuel, Bolognesi, Claudia, 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, Aguilera, Jaime, Di Piazza, Giulio, de Sousa, Rita Ferreira, Liu, Yi, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9347238/
https://www.ncbi.nlm.nih.gov/pubmed/35936947
http://dx.doi.org/10.2903/j.efsa.2022.7466

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9347238/
https://www.ncbi.nlm.nih.gov/pubmed/35936947
http://dx.doi.org/10.2903/j.efsa.2022.7466

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