Safety evaluation of the food enzyme chymotrypsin from the genetically modified Bacillus licheniformis strain NZYM‐RH

Safety evaluation of the food enzyme chymotrypsin from the genetically modified Bacillus licheniformis strain NZYM‐RH

Abstract The food enzyme chymotrypsin (EC 3.4.21.1) is produced with the genetically modified microorganism Bacillus licheniformis strain NZYM‐RH by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The production strain met the requirements for the qualified presumption...

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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, Pier Sandro Cocconcelli, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu
Format: Article
Language:English
Published: Wiley 2025-05-01
Series:EFSA Journal
Subjects:
Bacillus licheniformis
chymotrypsin
EC 3.4.21.1
EFSA‐Q‐2014‐00292
food enzyme
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2025.9421
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https://doi.org/10.2903/j.efsa.2025.9421

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