Ontology highlight
ABSTRACT:
SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (EFSA CEP Panel)
PROVIDER: S-EPMC7009109 | biostudies-literature | 2019 Apr
REPOSITORIES: biostudies-literature
Silano Vittorio V Barat Baviera José Manuel JM Bolognesi Claudia C Brüschweiler Beat Johannes BJ Cocconcelli Pier Sandro PS Crebelli Riccardo R Gott David Michael DM Grob Konrad K Lampi Evgenia E Mortensen Alicja A Rivière Gilles G Steffensen Inger-Lise IL Tlustos Christina C van Loveren Henk H Vernis Laurence L Zorn Holger H Engel Karl-Heinz KH Kärenlampi Sirpa S Aguilera Jaime J Arcella Davide D Kovalkovicova Natalia N Liu Yi Y Maia Joaquim J Chesson Andrew A
EFSA journal. European Food Safety Authority 20190430 4
The food enzyme endo-1,4-β-xylanase (4-β-d-xylan xylanohydrolase; EC 3.2.1.8) is produced with a genetically modified <i>Bacillus licheniformis</i> (strain NZYM-CE) by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. This xylanase is intended to be used in baking and cereal-based processes. Based on the maximum use levels recommended for the respective food processes and individ ...[more]