Safety evaluation of the food enzyme chymosin from the genetically modified Kluyveromyces lactis strain CIN

The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Kluyveromyces lactis strain CIN by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its recombinant DNA. I...

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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, Aguilera, Jaime, Andryszkiewicz, Magdalena, Di Piazza, Giulio, de Sousa, Rita Ferreira, Kovalkovikova, Natalia, 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/PMC9367697/
https://www.ncbi.nlm.nih.gov/pubmed/35978624
http://dx.doi.org/10.2903/j.efsa.2022.7461

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367697/
https://www.ncbi.nlm.nih.gov/pubmed/35978624
http://dx.doi.org/10.2903/j.efsa.2022.7461

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