Safety evaluation of the food enzyme asparaginase from the genetically modified Aspergillus niger strain ASP

Safety evaluation of the food enzyme asparaginase from the genetically modified Aspergillus niger strain ASP

Abstract The food enzyme asparaginase (l‐asparagine amidohydrolase; EC 3.5.1.1) is produced with the genetically modified Aspergillus niger strain ASP by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of...

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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, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Cristina Fernàndez‐Fraguas, Yi Liu, Sandra Rainieri, Yrjö Roos, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-07-01
Series:EFSA Journal
Subjects:
Asparaginase
Aspergillus niger
EC 3.5.1.1
EFSA‐Q‐2013‐00895
EFSA‐Q‐2021‐00176
food enzyme
Online Access:https://doi.org/10.2903/j.efsa.2024.8874
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https://doi.org/10.2903/j.efsa.2024.8874

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