Safety evaluation of the food enzyme pullulanase from the genetically modified Bacillus licheniformis strain NZYM-LU.

ABSTRACT: The food enzyme pullulanase (pullulan 6-α-glucanohydrolase, EC 3.2.1.41) is produced with the genetically modified Bacillus licheniformis strain NZYM-LU by Novozyme A/S. The genetic modifications did not give rise to safety concerns. The production strain has been shown to qualify for the qualified presumption of safety (QPS) status. The food enzyme was considered free from viable cells of the production organism and its DNA. It is intended to be used in brewing processes and in starch processing for production of glucose syrups and other starch hydrolysates. Since residual amounts of total organic solids (TOS) are removed by the purification steps applied during the production of glucose syrups, dietary exposure was calculated only for the brewing processes. It was estimated to be

SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) 

PROVIDER: S-EPMC9194765 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature