Safety evaluation of the food enzyme glutaminase from the genetically modified Bacillus licheniformis strain NZYM‐JQ

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Safety evaluation of the food enzyme glutaminase from the genetically modified Bacillus licheniformis strain NZYM‐JQ

Abstract The food enzyme glutaminase (l‐glutamine amidohydrolase EC 3.5.1.2) is produced with the genetically modified Bacillus licheniformis strain NZYM‐JQ by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The production strain met the requirements for the qualified p...

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Main Authors:	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, Ana Criado, Ana Gomes, Yi Liu, Daniele Cavanna, Giulio diPiazza, Andrew Chesson
Format:	Article
Language:	English
Published:	Wiley 2024-04-01
Series:	EFSA Journal
Subjects:	Bacillus licheniformis EC 3.5.1.2 food enzyme genetically modified microorganism glutaminase l‐glutaminase
Online Access:	https://doi.org/10.2903/j.efsa.2024.8711
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