Safety evaluation of an extension of use of the food enzyme endo‐polygalacturonase from the genetically modified Aspergillus oryzae strain AR‐183

Safety evaluation of an extension of use of the food enzyme endo‐polygalacturonase from the genetically modified Aspergillus oryzae strain AR‐183

Abstract The food enzyme endo‐polygalacturonase ((1 → 4)‐α‐d‐galacturonan glycanohydrolase EC 3.2.1.15) is produced with the genetically modified Aspergillus oryzae strain AR‐183 by AB ENZYMES GmbH. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food e...

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Bibliographic Details
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, Yrjö Roos, Daniele Cavanna, Yi Liu, Giulio diPiazza, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-04-01
Series:EFSA Journal
Subjects:
Aspergillus oryzae
EC 3.2.1.15
EFSA‐Q‐2021‐00066
EFSA‐Q‐2023‐00524
endo‐polygalacturonase
food enzyme
Online Access:https://doi.org/10.2903/j.efsa.2024.8701
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