Safety evaluation of an extension of use of the food enzyme glutaminase from the non‐genetically modified Bacillus amyloliquefaciens strain AE‐GT

Safety evaluation of an extension of use of the food enzyme glutaminase from the non‐genetically modified Bacillus amyloliquefaciens strain AE‐GT

Abstract The food enzyme glutaminase (l‐glutamine amidohydrolase; EC 3.5.1.2) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain AE‐GT by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not...

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Main Authors: 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, Yrjö Roos, Daniele Cavanna, Yi Liu, Giulio diPiazza, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-07-01
Series:EFSA Journal
Subjects:
Bacillus amyloliquefaciens
EC 3.5.1.2
EFSA‐Q‐2015‐00289
EFSA‐Q‐2023‐00356
food enzyme
glutaminase
Online Access:https://doi.org/10.2903/j.efsa.2024.8867
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https://doi.org/10.2903/j.efsa.2024.8867

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