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Metagenomics-based tracing of genetically modified microorganism contaminations in commercial fermentation products [PDF]

Food Chemistry: Molecular Sciences
Genetically modified microorganisms (GMM) are frequently employed for the production of microbial fermentation products such as food enzymes. Although presence of the GMM or its recombinant DNA in the final product is not authorized, contaminations occur
Jolien D’aes, Marie-Alice Fraiture, Bert Bogaerts, Yari Van Laere, Sigrid C.J. De Keersmaecker, Nancy H.C. Roosens, Kevin Vanneste   +6 more
doaj   +3 more sources

Development of a Real-time PCR Method Targeting an Unauthorized Genetically Modified Microorganism Producing Alpha-Amylase [PDF]

Food Analytical Methods, 2021
Using a recently developed genetically modified microorganisms (GMM) detection strategy, unexpected contaminations of unauthorized GMM in commercialized microbial fermentation products have been reported. A first-line real-time PCR screening analysis was
Marie‐Alice Fraiture, Ugo Marchesi, Daniela Verginelli, Nina Papazova, Nancy H. C. Roosens   +4 more
openalex   +2 more sources

Containment of a genetically modified microorganism by an activated sludge system

New Biotechnology, 2019
The effectiveness of physical, chemical and biological barriers to the diffusion of genetically modified microorganisms (GMMs) to prevent their release into the environment is currently under scrutiny worldwide because of the associated potential ecological impacts.
Andrea Nuzzo, Salvatore Puccio, Claudio Martina, Biancamaria Pietrangeli, Gonzalo A. Martínez, Lorenzo Bertin, Maurizio Mancini, Fabio Fava, Giulio Zanaroli   +8 more
semanticscholar   +6 more sources

Safety evaluation of the food enzyme subtilisin from the non‐genetically modified Bacillus paralicheniformis strain LMG S‐30155

EFSA Journal, 2023
The food enzyme subtilisin (serine endopeptidase, EC 3.4.21.62) is produced with the non‐genetically modified microorganism Bacillus paralicheniformis strain LMG S‐30155 by ENMEX SA de CV, now part of Kerry Food Ingredients (Cork) Ltd. The food enzyme is
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, Lieve Herman, Yrjö Roos, Magdalena Andryszkiewicz, Cristina Fernàndez‐Fraguas, Yi Liu, Silvia Peluso, Andrew Chesson   +23 more
doaj   +2 more sources

EFSA statement on the requirements for whole genome sequence analysis of microorganisms intentionally used in the food chain. [PDF]

EFSA J
Microorganisms, genetically modified or not, may be used in the food chain either as active agents, biomasses or as production organisms of substances of interest.
European Food Safety Authority (EFSA).
europepmc   +2 more sources

Safety evaluation of the food enzyme phospholipase D from the non‐genetically modified Streptomyces netropsis strain DSM 40093 [PDF]

EFSA Journal
The food enzyme phospholipase D (phosphatidylcholine phosphatidohydrolase; EC 3.1.4.4) is produced with the non‐genetically modified microorganism Streptomyces netropsis strain DSM 40093 by Chemi S.p.A.
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, Henk Van Loveren, Laurence Vernis, Cristina Fernàndez‐Fraguas, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu   +17 more
doaj   +2 more sources

Safety of the proposed amendment of the specifications of the food additive E960c(i) or E960c(ii) [PDF]

EFSA Journal
The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of the proposed amendment of the EU specifications of Rebaudioside M produced via enzyme‐catalysed bioconversion (E960c(i) or E 960c(ii)), to include
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, José Manuel Barat Baviera, Gisela Degen, David Gott, Lieve Herman, Jean‐Charles Leblanc, Peter Moldeus, Ine Waalkens‐Berendsen, Detlef Wölfle, Civitella Consuelo, Borana Dino, Simone Lunardi, Agnieszka Mech, Salvatore Multari, Camilla Smeraldi, Alexandra Tard, Laura Ruggeri   +32 more
doaj   +2 more sources

Safety evaluation of the food enzyme chymosin from the genetically modified Trichoderma reesei strain DP‐Nyj88 [PDF]

EFSA Journal
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Trichoderma reesei strain DP‐Nyj88 by Genencor International BV. The genetic modifications do not give rise to safety concerns.
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, Henk Van Loveren, Laurence Vernis, Ana Criado, Cristina Fernàndez‐Fraguas, Silvia Peluso, Yi Liu   +16 more
doaj   +2 more sources

Genetically modified microorganisms for agricultural use: an opportunity for the advancement of risk assessment criteria in Argentina. [PDF]

Front Bioeng Biotechnol
Rubinstein C, Levitus G, Vicien C, Modena NA, Ruzal S, Vesprini F, Lewi DM, Caminoa C, Malacarne MF, Francescutti N, Amaturo JI.   +10 more
europepmc   +3 more sources

Scientific Opinion on the safety and efficacy of vitamin B₂ (80 %) as riboflavin produced by Bacillus subtilis for all animal species, based on a dossier submitted by VITAC EEIG [PDF]

EFSA Journal, 2014
The additive riboflavin (80 %) is produced by fermentation of a genetically modified Bacillus subtilis strain. Neither the production strain nor its recombinant DNA was detected in the final product. Therefore, the final product does not give rise to any
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj   +1 more source