Safety evaluation of the food enzyme carboxypeptidase D from the genetically modified Aspergillus oryzae strain NZYM‐MK

Safety evaluation of the food enzyme carboxypeptidase D from the genetically modified Aspergillus oryzae strain NZYM‐MK

Abstract The food enzyme carboxypeptidase D (EC 3.4.16.6) is produced with the genetically modified Aspergillus oryzae strain NZYM‐MK by Novozymes A/S. It is free from viable cells of the production organism and its DNA. The genetic modifications do not give rise to safety concerns. The food enzyme...

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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, Boet Glandorf, Yrjö Roos, Davide Arcella, Erik Boinowitz, Daniele Cavanna, Giulio diPiazza, Cristina Fernàndez‐Fraguas, Yi Liu, Simone Lunardi, Natalia Kovalkovicova, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-05-01
Series:EFSA Journal
Subjects:
Aspergillus oryzae
carboxypeptidase D
cereal serine carboxypeptidase II
EC 3.4.16.6
food enzyme
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2024.8777
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https://doi.org/10.2903/j.efsa.2024.8777

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