Safety evaluation of the food enzyme bacillolysin from the non‐genetically modified Bacillus amyloliquefaciens strain AE‐NP

Safety evaluation of the food enzyme bacillolysin from the non‐genetically modified Bacillus amyloliquefaciens strain AE‐NP

Abstract The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain AE‐NP by Amano Enzyme Inc. The production strain meets the requirements for the qualified presumption of safety (QPS) approach to safety assessment. The food enzyme is...

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Autori principali: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Magdalena Andryszkiewicz, Daniele Cavanna, Simone Lunardi, Francesco Pesce, Andrew Chesson
Natura: Articolo
Lingua:inglese
Pubblicazione: Wiley 2024-04-01
Serie:EFSA Journal
Soggetti:
bacillolysin
Bacillus amyloliquefaciens
Bacillus metalloendopeptidase
EC 3.4.24.28
food enzyme
Accesso online:https://doi.org/10.2903/j.efsa.2024.8710
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Accesso online

https://doi.org/10.2903/j.efsa.2024.8710

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