Safety evaluation of the food enzyme carboxypeptidase C from the genetically modified Aspergillus niger strain PEG

Safety evaluation of the food enzyme carboxypeptidase C from the genetically modified Aspergillus niger strain PEG

Abstract The food enzyme carboxypeptidase C (EC 3.4.16.5) is produced with the genetically modified Aspergillus niger strain PEG by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DN...

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Main Authors: EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Simone Lunardi, Magdalena Andryszkiewicz, Ana Criado, Yi Liu
Format: Article
Language:English
Published: Wiley 2024-10-01
Series:EFSA Journal
Subjects:
Aspergillus niger
carboxypeptidase C
EC 3.4.16.5
EFSA‐Q‐2021‐00315
EFSA‐Q‐2015‐00445
food enzyme
Online Access:https://doi.org/10.2903/j.efsa.2024.9038
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https://doi.org/10.2903/j.efsa.2024.9038

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