Safety evaluation of the food enzyme pectin lyase from the genetically modified Trichoderma reesei strain RF6199

The food enzyme pectin lyase ((1‐4)‐6‐O‐methyl‐α‐D‐galacturonan lyase; EC 4.2.2.10) is produced with the genetically modified Trichoderma reesei strain RF6199 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of th...

Descripción completa

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, Andryszkiewicz, Magdalena, Gomes, Ana, Kovalkovičová, Natália, Liu, Yi, Nielsen, Kim Renée Rygaard, di Piazza, Giulio, Engel, Karl‐Heinz, 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/PMC9731294/
https://www.ncbi.nlm.nih.gov/pubmed/36514368
http://dx.doi.org/10.2903/j.efsa.2022.7675

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9731294/
https://www.ncbi.nlm.nih.gov/pubmed/36514368
http://dx.doi.org/10.2903/j.efsa.2022.7675

Ejemplares similares