Ontology highlight
ABSTRACT:
SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
PROVIDER: S-EPMC9731294 | biostudies-literature | 2022 Dec
REPOSITORIES: biostudies-literature
Lambré Claude C Barat Baviera José Manuel JM Bolognesi Claudia C Cocconcelli Pier Sandro PS Crebelli Riccardo R Gott David Michael DM Grob Konrad K Lampi Evgenia E Mengelers Marcel M Mortensen Alicja A Rivière Gilles G Steffensen Inger-Lise IL Tlustos Christina C Van Loveren Henk H Vernis Laurence L Zorn Holger H Glandorf Boet B Herman Lieve L Andryszkiewicz Magdalena M Gomes Ana A Kovalkovičová Natália N Liu Yi Y Nielsen Kim Renée Rygaard KRR di Piazza Giulio G Engel Karl-Heinz KH Chesson Andrew A
EFSA journal. European Food Safety Authority 20221208 12
The food enzyme pectin lyase ((1-4)-6-O-methyl-α-D-galacturonan lyase; EC 4.2.2.10) is produced with the genetically modified <i>Trichoderma reesei</i> strain RF6199 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of the production organism and its DNA. It is intended to be used in six manufacturing processes: fruit and vegetable processing for juice production, fruit and vegetable processing for fruit brandi ...[more]