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BETA-GLUCANASE ENZYME PREPARATION FROM STREPTOMYCES VIOLACEORUBER EXPRESSING A GENE ENCODING GLUCANASE FROM S. VIOLACEORUBER, Chemical and Technical Assessment (CTA), 92nd JECFA

Year of publication 2022

Place of publication Rome, Italy ;

Pages 6p.

Author Prepared by Jannavi R. Srinivasan, Ph.D., reviewed by Kristie Laurvick, M. S.

Publisher FAO ;

Product type Document

Edition 1

Synopsis (short abstract) This Chemical and Technical Assessment summarizes data and information on the beta-glucanase enzyme preparation from Streptomyces violaceoruber expressing a beta-glucanase gene from the same species (beta-glucanase enzyme preparation) that was submitted to JECFA. This document also discusses published information relevant to the safety of beta-glucanase enzyme, including the S. violaceoruber production organism and details related to the manufacturing, specifications, use and use levels of the enzyme in food. This document uses the expression “beta-glucanase” to refer to the modified enzyme and its amino acid sequence, and the expression “beta-glucanase enzyme preparation” to refer to the products formulated for commercial use.

Statutory body / Meeting title Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Language English

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