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July 1, 2024EFSA JournalOpen Access

Safety evaluation of an extension of use of the food enzyme thermolysin from the non‐genetically modified Anoxybacillus caldiproteolyticus strain AE‐TP

Holger Zorn José Manuel Barat Baviera Claudia Bolognesi Francesco Catania Gabriele Gadermaier Ralf Greiner Baltasar Mayo Alicja Mortensen Yrjö H. Roos Marize L. M. Solano Monika Šrámková Henk Van Loveren Laurence Vernis Daniele Cavanna Yi Liu Giulio di Piazza

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Abstract

The food enzyme thermolysin (EC. 3.4.24.27) is produced with the non-genetically modified

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Zorn et al. (2024) studied this question.

synapsesocial.com/papers/68e62391b6db6435875b606d https://doi.org/10.2903/j.efsa.2024.8939

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