Safety evaluation of the food enzyme β‐glucosidase from the non‐genetically modified Penicillium guanacastense strain AE‐GLY

Safety evaluation of the food enzyme β‐glucosidase from the non‐genetically modified Penicillium guanacastense strain AE‐GLY

Abstract The food enzyme β‐glucosidase (β‐D‐glucoside glucohydrolase; EC 3.2.1.21) is produced with the non‐genetically modified Penicillium guanacastense strain AE‐GLY by Amano Enzyme Inc. The food enzyme is intended to be used in four food manufacturing processes. Dietary exposure to the food enzy...

Full description

Saved in:
Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Yrjö Roos, Magdalena Andryszkiewicz, Yi Liu, Simone Lunardi, Elsa Nielsen, Karin Norby, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-07-01
Series:EFSA Journal
Subjects:
β‐D‐glucoside glucohydrolase
beta‐glucosidase
EC 3.2.1.21
EFSA‐Q‐2015‐00273
food enzyme
Penicillium multicolor
Online Access:https://doi.org/10.2903/j.efsa.2024.8872
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://doi.org/10.2903/j.efsa.2024.8872

Similar Items