Safety evaluation of the food enzyme containing endo‐polygalacturonase and β‐glucosidase from the non‐genetically modified Aspergillus tubingensis strain ARO

The food enzyme containing endo‐polygalacturonase and β‐glucosidase (EC 3.2.1.15 and EC 3.2.1.21) is produced with the non‐genetically modified Aspergillus tubingensis strain ARO by DSM Food Specialties B.V. The food enzyme was free from viable cells of the production organism. It is intended to be...

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Veröffentlicht in:	EFSA journal 2024-12, Vol.22 (12), p.e9125-n/a
Hauptverfasser:	Zorn, Holger, Barat Baviera, José Manuel, Bolognesi, Claudia, Catania, Francesco, Gadermaier, Gabriele, Greiner, Ralf, Mayo, Baltasar, Mortensen, Alicja, Roos, Yrjö Henrik, Solano, Marize L. M., Sramkova, Monika, Van Loveren, Henk, Vernis, Laurence, Tokić, Valentina, Criado, Ana, Marini, Eleonora, Cabo, Laura Sanmartin, Liu, Yi
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergens Allergic reactions Amino acid sequence Amino acids Aspergillus tubingensis Body weight EC 3.2.1.15 and EC 3.2.1.21 EFSA‐Q‐2023‐00657 endo‐polygalacturonase Enzymes Exposure Fermentation Food Food additives Food allergies food enzyme Food processing Food safety Food sources Genetic modification Genotoxicity Glucosidase Homology Manufacturing Manufacturing industry Microorganisms Organic solids Plant layout Polygalacturonase Population studies Process controls Scientific Opinion Toxicity Viscosity β‐Glucosidase
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