據(jù)了解，這種食品酶是由非轉(zhuǎn)基因羅伊氏乳桿菌菌株48/72生產(chǎn)的，旨在用于日本清酒生產(chǎn)的釀造過程中。

 

　　根據(jù)所提供的數(shù)據(jù)，評估小組得出結(jié)論，這種食品酶在預(yù)期使用條件下不會引起安全問題，但對確定的過敏原過敏的個(gè)體除外。部分原文報(bào)道如下：

 

　　The food enzyme urease (urea amidohydrolase EC 3.5.1.5) is produced with the non-genetically modified Limosilactobacillus reuteri strain 48/72 by Nagase (Europa) GmbH. The food enzyme is intended to be used in brewing processes for the production of Japanese sake. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.009 mg TOS/kg body weight per day in European populations. The production strain of the food enzyme fulfils the requirements for the Qualified Presumption of Safety approach to safety assessment. As no other concerns arising from the manufacturing process have been identified, the Panel considered that toxicological tests were not needed for the assessment of this food enzyme. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel notes that the food enzyme contains a known allergen. Therefore, allergenicity cannot be excluded. based on the data provided, the Panel concludes that this food enzyme does not give rise to safety concerns under the intended conditions of use, except for individuals sensitised to the identified allergen.

 

　　本文由食品伙伴網(wǎng)食品資訊中心編輯，有任何疑問，請聯(lián)系news@foodmate.net。