Results 1 to 10 of about 8,522 (262)

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   +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

Current Knowledge on Polyethylene Terephthalate Degradation by Genetically Modified Microorganisms [PDF]

Frontiers in Bioengineering and Biotechnology, 2021
The global production of polyethylene terephthalate (PET) is estimated to reach 87.16 million metric tons by 2022. After a single use, a remarkable part of PET is accumulated in the natural environment as plastic waste. Due to high hydrophobicity and high molecular weight, PET is hardly biodegraded by wild-type microorganisms.
Aneta K. Urbanek, Katarzyna E. Kosiorowska, Aleksandra M. Mirończuk   +2 more
openaire   +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

Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM32805

EFSA Journal, 2022
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain by Chr. Hansen. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Jaime Aguilera, Giulio Di Piazza, Rita Ferreira deSousa, Yi Liu, Andrew Chesson   +20 more
doaj   +1 more source

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   +1 more source

Safety evaluation of the food enzyme chymosin from the genetically modified Kluyveromyces lactis strain CIN

EFSA Journal, 2022
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Kluyveromyces lactis strain CIN by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzyme 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, Jaime Aguilera, Magdalena Andryszkiewicz, Giulio Di Piazza, Rita Ferreira de Sousa, Natalia Kovalkovikova, Yi Liu, Andrew Chesson   +23 more
doaj   +1 more source

Safety evaluation of the food enzyme xylanase from the genetically modified Trichoderma reesei strain RF5703

EFSA Journal, 2020
The food enzyme xylanase (EC 3.2.1.8) is produced with the genetically modified Trichoderma reesei strain RF5703 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Karl Heinz Engel, Francesca Marcon, André Penninks, Andrew Smith, Jaime Aguilera, Magdalena Andryszkiewicz, Yi Liu, Sandra Rainieri,, Andrew Chesson   +26 more
doaj   +1 more source

Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM 29544

EFSA Journal, 2022
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain DSM 29544 by Chr. Hansen. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Jaime Aguilera, Magdalena Andryszkiewicz, Giulio diPiazza, Rita Ferreira deSousa, Natalia Kovalkovikova, Yi Liu, Andrew Chesson   +24 more
doaj   +1 more source