Characterisation of microorganisms used for the production of food enzymes

EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP); Vittorio Silano; José Manuel Barat Baviera; Claudia Bolognesi; Beat Johannes Brüschweiler; 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; Jaime Aguilera; Andrew Chesson

doi:10.2903/j.efsa.2019.5741

Characterisation of microorganisms used for the production of food enzymes

EFSA J. 2019 Jun 11;17(6):e05741. doi: 10.2903/j.efsa.2019.5741. eCollection 2019 Jun.

Abstract

This document is intended to assist the applicant in the preparation and the presentation of an application, as foreseen in Article 17.3 of Regulation (EC) No 1332/2008, for the authorisation of food enzymes. It specifically covers the characterisation of microorganisms used as production organisms.

Keywords: food enzymes; genetically modified microorganisms; microorganism; production strain.