Safety evaluation of the food enzyme leucyl aminopeptidase from the genetically modified Aspergillus oryzae strain NZYM‐BU

Safety evaluation of the food enzyme leucyl aminopeptidase from the genetically modified Aspergillus oryzae strain NZYM‐BU

Abstract The food enzyme leucyl aminopeptidase (EC 3.4.11.1) is produced with the genetically modified Aspergillus oryzae strain NZYM‐BU by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA....

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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, Magdalena Andryszkiewicz, Erik Boinowitz, Boet Glandorf, Natalia Kovalkovicova, Giulio Di Piazza, Yi Liu, Simone Lunardi, Daniele Cavanna, Yrjö Roos, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-04-01
Series:EFSA Journal
Subjects:
A. oryzae
EC 3.4.11.1
Food enzyme
genetically modified microorganism
leucine aminopeptidase
leucyl aminopeptidase
Online Access:https://doi.org/10.2903/j.efsa.2024.8717
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https://doi.org/10.2903/j.efsa.2024.8717

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