Safety evaluation of the food enzyme non‐reducing end α‐l‐arabinofuranosidase from the non‐genetically modified Aspergillus tubingensis strain ARF

Safety evaluation of the food enzyme non‐reducing end α‐l‐arabinofuranosidase from the non‐genetically modified Aspergillus tubingensis strain ARF

Abstract The food enzyme non‐reducing end α‐l‐arabinofuranosidase (α‐l‐arabinofuranoside non‐reducing end‐α‐l‐arabinofuranosidase; EC 3.2.1.55) is produced with the non‐genetically modified Aspergillus tubingensis strain ARF by DSM Food Specialties B.V. The food enzyme was free from viable cells of...

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Main Authors: EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Cristina Fernàndez‐Fraguas, Magdalena Andryszkiewicz, Jaime Aguilera, Daniele Cavanna, Ana Criado, Elsa Nielsen, Karin Nørby, Yi Liu
Format: Article
Language:English
Published: Wiley 2025-02-01
Series:EFSA Journal
Subjects:
Aspergillus tubingensis
EC 3.2.1.55
EFSA‐Q‐2014‐00671
food enzyme
non‐reducing end α‐l‐arabinofuranosidase
α‐l‐arabinofuranosidase
Online Access:https://doi.org/10.2903/j.efsa.2025.9229
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