Characterisation of microorganisms used for the production of food enzymes

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

Journal ArticleOPEN ACCESS

Characterisation of microorganisms used for the production of food enzymes

Silano V
Barat Baviera J
Bolognesi C
et al.

EFSA Journal (2019) 17(6)

DOI: 10.2903/j.efsa.2019.5741

172Citations

58Readers

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.

Author supplied keywords

food enzymes
genetically modified microorganisms
microorganism
production strain

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CITATION STYLE

APA

Silano, V., Barat Baviera, J. M., Bolognesi, C., Brüschweiler, B. J., Cocconcelli, P. S., Crebelli, R., … Chesson, A. (2019). Characterisation of microorganisms used for the production of food enzymes. EFSA Journal, 17(6). https://doi.org/10.2903/j.efsa.2019.5741

Characterisation of microorganisms used for the production of food enzymes

Abstract

Author supplied keywords

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