Safety evaluation of the food enzyme sucrose phosphorylase from the genetically modified Escherichia coli strain LE1B109‐pPB129

Safety evaluation of the food enzyme sucrose phosphorylase from the genetically modified Escherichia coli strain LE1B109‐pPB129

Abstract The food enzyme sucrose phosphorylase (sucrose: phosphate α‐d‐glucosyltransferase; EC 2.4.1.7) is produced with the genetically modified Escherichia coli strain LE1B109‐pPB129 by c‐LEcta GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme was free from viabl...

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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, Ana Gomes, Magdalena Andryszkiewicz, Erik Boinowitz, Cristina Fernàndez‐Fraguas, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-05-01
Series:EFSA Journal
Subjects:
E. coli
EC 2.4.1.7
EFSA‐Q‐2021‐00291
food enzyme
genetically modified microorganism
sucrose glucosyltransferase
Online Access:https://doi.org/10.2903/j.efsa.2024.8775
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https://doi.org/10.2903/j.efsa.2024.8775

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