Safety evaluation of the food enzyme urease from the non‐genetically modified Limosilactobacillus reuteri strain 48/72

The food enzyme urease (urea amidohydrolase EC 3.5.1.5) is produced with the non‐genetically modified Limosilactobacillus reuteri strain 48/72 by Nagase (Europa) GmbH. The food enzyme is intended to be used in brewing processes for the production of Japanese sake. Dietary exposure to the food enzyme...

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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, Glandorf, Boet, Herman, Lieve, Aguilera, Jaime, Andryszkiewicz, Magdalena, Liu, Yi, di Piazza, Giulio, 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/PMC9527648/
https://www.ncbi.nlm.nih.gov/pubmed/36212675
http://dx.doi.org/10.2903/j.efsa.2022.7576

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9527648/
https://www.ncbi.nlm.nih.gov/pubmed/36212675
http://dx.doi.org/10.2903/j.efsa.2022.7576

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