Safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified Corynebacterium glutamicum strain FIS002

Safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified Corynebacterium glutamicum strain FIS002

Abstract This assessment addresses a food enzyme preparation consisting of the immobilised intact but non‐viable cells of the genetically modified Corynebacterium glutamicum strain FIS002 by CJ‐Tereos Sweeteners Europe SAS. The production strain produces the food enzyme d‐fructose 3‐epimerase (d‐psi...

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Autores principales: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Yi Liu, Joaquim Maia, Elsa Nielsen, Andrew Chesson
Formato: article
Lenguaje:EN
Publicado: Wiley 2021
Materias:
food enzyme
d‐psicose 3‐epimerase
d‐allulose 3‐epimerase
EC 5.1.3.30
Corynebacterium glutamicum
genetically modified microorganism
Nutrition. Foods and food supply
TX341-641
Chemical technology
TP1-1185
Acceso en línea:https://doaj.org/article/28f29737fdd3457fb02d1fdf290f81ec
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https://doaj.org/article/28f29737fdd3457fb02d1fdf290f81ec

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