據(jù)了解，該食品酶是由AB Enzymes GmbH公司用轉(zhuǎn)基因里氏木霉（Trichoderma reesei）菌株RF 5427生產(chǎn)的，旨在用于烘焙、釀造和谷物加工、蒸餾酒精生產(chǎn)以及用于生產(chǎn)淀粉和麩質(zhì)的谷物處理中。經(jīng)過評估，在預(yù)期使用條件下，這種食品酶不會引起安全問題。部分原文報道如下：
The food enzyme endo‐1,4‐β‐xylanase （4‐β‐D‐xylan xylanohydrolase; EC 3.2.1.8） is produced with the genetically modified Trichoderma reesei strain RF 5427 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA . It is intended to be used in baking, brewing and cereal‐based processes, distilled alcohol production and grain treatment for the production of starch and gluten fractions. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for baking, brewing and cereal‐based processes. based on the proposed maximum use levels, dietary exposure to the food enzyme–Total Organic Solids （TOS ） was estimated to be up to 0.119 mg TOS /kg body weight （bw） per day. Genotoxicity tests did not raise a safety concern. The Panel identified a no observed adverse effect level at the highest dose tested of 939 mg TOS /kg bw per day in a repeated dose 90‐day oral toxicity study in rats, resulting in a margin of exposure of at least 7,890. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and no matches were found. The Panel considered that allergenicity can be excluded for distilled alcohol production.
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