Safety evaluation of the food enzym endo-1,4-β-xylanase from the genetically modified <i>Bacillus subtilis</i> strain AR-153.

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 Bacillus subtilis strain AR-153 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The production strain meets the requirements for the qualified presumption of safety (QPS) approach. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in four food manufacturing processes. Since residual amounts of total organic solids (TOS) are removed during one food manufacturing process, dietary exposure was only calculated for the remaining three processes. Exposure was estimated to be up to 0.463 mg TOS/kg body weight per day in European populations. Given the QPS status of the production

SUBMITTER: EFSA Panel on Food Enzymes (FEZ) 

PROVIDER: S-EPMC11638681 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature