Results 251 to 260 of about 9,060 (299)

Safety evaluation of the food enzyme chymotrypsin from the genetically modified Bacillus licheniformis strain NZYM‐RH

EFSA Journal
The food enzyme chymotrypsin (EC 3.4.21.1) is produced with the genetically modified microorganism Bacillus licheniformis strain NZYM‐RH by Novozymes A/S. The genetic modifications do not give rise to safety concerns.
Francesco Catania, YRJÖ Henrik Roos, Monika Sramkova   +2 more
exaly   +2 more sources

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus licheniformis strain T74

EFSA Journal, 2023
The food enzyme α‐amylase (4‐α‐D‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified microorganism Bacillus licheniformis strain T74 by Novozymes A/S.
YRJÖ Roos, Kyriaki Apergi, Daniele Cavanna   +2 more
exaly   +2 more sources

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Assessing the impacts of genetically modified microorganisms

The International Journal of Life Cycle Assessment, 1999
The progression towards greater industrial sustainability involves the analysis of biotechnology as a means of achieving clean or cleaner products and processes. Because living systems manage their chemistry more efficiently than man-made factories, and their wastes tend to be recyclable and biodegradable, they can be expected to be more ...
Bernhard Jank, Aline Berthold, Sebastian Alber, Otto Doblhoff-Dier   +3 more
openaire   +1 more source

Behaviour of Genetically Modified Microorganisms in Yoghurt

Systematic and Applied Microbiology, 1995
Summary The microflora of traditional yoghurt consists of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Using two promiscuitive plasmds, conjugational pAMβ1 and non-conjugational pNZ18, both bacterial species were analyzed for their abilities to participate in gene transfer by conjugation, transduction or transformation.
Knut J. Heller, Arnold Geis, Horst Neve
openaire   +1 more source

Edible genetically modified microorganisms and plants for improved health

Current Opinion in Biotechnology, 2001
The development of new strategies for the delivery of vaccine antigens or immune modulators to the mucosal tissue includes innovative approaches such as the use of genetically modified food microorganisms and plants. Even though the 'proof-of-concept' has recently been established for these two systems, key questions mainly related to efficacy and risk
A, Mercenier, U, Wiedermann, H, Breiteneder   +2 more
openaire   +2 more sources

Genetically Modified Microorganisms

2004
With the development of recombinant deoxyribonucleic acid (DNA) technology, the metabolic potentials of microorganisms are being explored and harnessed in a variety of new ways. Today, genetically modified microorganisms (GMMs) have found applications in human health, agriculture, and bioremediation and in industries such as food, paper, and textiles ...
openaire   +2 more sources

Genetically Modified Microorganisms (GMOs) for Bioremediation

2013
The increasing amount of pollutants in the environment is an alarming concern to the ecosystem. A number of organic pollutants, such as polychlorinated biphenyls (PCBs), polyaromatic hydrocarbons (PAHs), and pesticides, are resistant to degradation, which represent toxological threat to wildlife as well as human beings.
Sandeep Kumar, Vikas Kumar Dagar, Yogender Pal Khasa, Ramesh Chander Kuhad   +3 more
openaire   +1 more source

Application of Genetically-Modified Microorganisms in Agriculture

1992
More than a decade ago, promising results stimulated researchers to cherish great ambitions on the applications of genetically-modified micro-organisms because the molecular tools were available to understand and modify the functioning of the genome, however, few examples can be found.
G. Van Den Eede, M. Van Montagu
openaire   +1 more source

Fate of genetically modified microorganisms in the corn rhizosphere

Current Microbiology, 1989
The fates of genetically modified (GM)Escherichia coli andPseudomonas putida in the corn rhizosphere were investigated. Under hydrophonic and sterile conditions, both bacteria grew well in the presence of root exudates used as a sole carbon source. The growth patterns of wild types and genetically modified strains ofE. coli andP.
Morel, J.L., Bitton, G., Chaudhry, G.R., Awong, J.   +3 more
openaire   +2 more sources

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Trichoderma citrinoviride strain X31

EFSA Journal
The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) is produced with the non‐genetically modified microorganism Trichoderma citrinoviride strain X31 by Shin Nihon Chemical Co., Ltd.
Francesco Catania, YRJÖ Henrik Roos, Marize L M Solano   +2 more
exaly   +2 more sources