EFSA Journal (Jun 2019)

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
https://doi.org/10.2903/j.efsa.2019.5741
Journal volume & issue
Vol. 17, no. 6
pp. n/a – n/a

Abstract

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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.

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