Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Bacillus subtilis strain XAN

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Bacillus subtilis strain XAN

Abstract The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) is produced with the genetically modified microorganism Bacillus subtilis strain XAN by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable...

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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, Lieve Herman, Yrjö Roos, Cristina Fernandez Fraguas, Natália Kovalkovičová, Yi Liu, Silvia Peluso, Giulio diPiazza, Rita Ferreira deSousa, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-07-01
Series:EFSA Journal
Subjects:
food enzyme
endo‐1,4‐β‐xylanase
4‐β‐d‐xylan xylanohydrolase
EC 3.2.1.8
Bacillus subtilis
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2023.8017
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https://doi.org/10.2903/j.efsa.2023.8017

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