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

Safety evaluation of an extension of use 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‐arabinofura‑noside 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. A safety evaluation of this food enzyme was m...

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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, Laura Sanmartín, 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
EFSA‐Q‐2024‐00209
food enzyme
non‐reducing end α‐l‐arabinofuranosidase
Online Access:https://doi.org/10.2903/j.efsa.2025.9291
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https://doi.org/10.2903/j.efsa.2025.9291

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