Ontology highlight
ABSTRACT:
SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (EFSA CEP Panel)
PROVIDER: S-EPMC7009032 | biostudies-literature | 2019 Mar
REPOSITORIES: biostudies-literature
Silano Vittorio V Barat Baviera José Manuel JM Bolognesi Claudia C Brüschweiler Beat Johannes BJ Cocconcelli Pier Sandro PS Crebelli Riccardo R Gott David Michael DM Grob Konrad K Lampi Evgenia E 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 Jany Klaus-Dieter KD Kärenlampi Sirpa S Penninks André A Želježić Davor D Aguileria-Gómez Margarita M Arcella Davide D Horn Christine C Kovalkovičová Natália N Liu Yi Y Maia Joaquim Manuel JM Chesson Andrew A
EFSA journal. European Food Safety Authority 20190312 3
The food enzyme glucose oxidase (β-d-glucose:oxygen 1-oxidoreductase; EC 1.1.3.4) is produced with a genetically modified <i>Aspergillus niger</i> strain ZGL 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 recombinant DNA. The glucose oxidase is intended to be used in baking processes. Based on the maximum use levels, dietary exposure to the food enzyme-total organic solids (TOS) ...[more]