Safety evaluation of the food enzyme cellulase from the non‐genetically modified Penicillium funiculosum strain DP‐Lzc35

Safety evaluation of the food enzyme cellulase from the non‐genetically modified Penicillium funiculosum strain DP‐Lzc35

Abstract The food enzyme cellulase (4‐(1,3;1,4)‐β‐d‐glucan 4‐glucanohydrolase; EC 3.2.1.4) is produced with the non‐genetically modified Penicillium funiculosum strain Lzc35 by Danisco US Inc. The cellulase is intended to be used in distilled alcohol production, baking and brewing processes. Since r...

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Bibliographic Details
Main Authors:	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, Boet Glandorf, Karl‐Heinz Engel, André Penninks, Davor Želježic, Magdalena Andryszkiewicz, Davide Arcella, Ana Gomes, Natalia Kovalkovicova, Yi Liu, Andrew Chesson
Format:	Article
Language:	English
Published:	Wiley 2021-01-01
Series:	EFSA Journal
Subjects:	food enzyme cellulase β‐1-4-glucanase EC 3.2.1.4 Penicillium funiculosum
Online Access:	https://doi.org/10.2903/j.efsa.2021.6365

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