Ontology highlight
ABSTRACT:
SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
PROVIDER: S-EPMC7009069 | biostudies-literature | 2019 Jul
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 Aguilera Jaime J Liu Yi Y Chesson Andrew A
EFSA journal. European Food Safety Authority 20190725 7
The food enzyme, a chitinase (EC 3.2.1.14), is produced with the genetically modified <i>Streptomyces violaceoruber</i> strain pChi by Nagase. No information was provided regarding the presence of antimicrobial resistance genes in the production strain, other than that used in the genetic modification. The chitinase is intended to be used in baking processes. Based on the maximum use levels recommended, dietary exposure to the food enzyme-total organic solids (TOS) was estimated on the basis of ...[more]