{"id":95954,"date":"2025-04-07T15:30:18","date_gmt":"2025-04-07T14:30:18","guid":{"rendered":"https:\/\/helloproject.es\/vigilancia\/safety-evaluation-of-the-food-enzyme-%ce%b2%e2%80%90galactosidase-from-the-non%e2%80%90genetically-modified-kluyveromyces-lactis-strain-lac%e2%80%9001-autoridad-europea-de-seguridad-alimentaria-subve\/"},"modified":"2025-04-07T15:30:18","modified_gmt":"2025-04-07T14:30:18","slug":"safety-evaluation-of-the-food-enzyme-%ce%b2%e2%80%90galactosidase-from-the-non%e2%80%90genetically-modified-kluyveromyces-lactis-strain-lac%e2%80%9001-autoridad-europea-de-seguridad-alimentaria-subve","status":"publish","type":"post","link":"https:\/\/helloproject.es\/vigilancia\/safety-evaluation-of-the-food-enzyme-%ce%b2%e2%80%90galactosidase-from-the-non%e2%80%90genetically-modified-kluyveromyces-lactis-strain-lac%e2%80%9001-autoridad-europea-de-seguridad-alimentaria-subve\/","title":{"rendered":"Safety evaluation of the food enzyme \u03b2\u2010galactosidase from the non\u2010genetically modified Kluyveromyces lactis strain LAC\u201001 AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES"},"content":{"rendered":"<p>The food enzyme \u03b2\u2010galactosidase (\u03b2\u2010d\u2010galactoside galactohydrolase; EC 3.2.1.23) is produced with the non\u2010genetically modified Kluyveromyces lactis strain LAC\u201001 by Nagase (Europa) GmbH. The production strain meets the requirements for the qualified presumption of safety (QPS) approach. The food enzyme is intended to be used in two food manufacturing processes. Dietary exposure to the food enzyme\u2013total organic solids (TOS) was estimated to be up to 2.133 mg TOS\/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of concern arising from the food enzyme manufacturing process, toxicity tests were considered unnecessary by the Panel. A search for the homology of the amino acid sequence of the \u03b2\u2010galactosidase to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to the food enzyme cannot be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.<\/p>","protected":false},"excerpt":{"rendered":"<p>The food enzyme \u03b2\u2010galactosidase (\u03b2\u2010d\u2010galactoside galactohydrolase; EC 3.2.1.23) is produced with the non\u2010genetically modified Kluyveromyces lactis strain LAC\u201001 by Nagase (Europa) GmbH. The production strain meets the requirements for the qualified presumption of safety (QPS) approach. The food enzyme is intended to be used in two food manufacturing processes. Dietary exposure to the food enzyme\u2013total [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8,5,6],"tags":[],"class_list":["post-95954","post","type-post","status-publish","format-standard","hentry","category-ayudas-y-subvenciones","category-noticias","category-publicaciones"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.9 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Safety evaluation of the food enzyme \u03b2\u2010galactosidase from the non\u2010genetically modified Kluyveromyces lactis strain LAC\u201001 AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES - bip4ex<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/helloproject.es\/vigilancia\/safety-evaluation-of-the-food-enzyme-\u03b2\u2010galactosidase-from-the-non\u2010genetically-modified-kluyveromyces-lactis-strain-lac\u201001-autoridad-europea-de-seguridad-alimentaria-subve\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Safety evaluation of the food enzyme \u03b2\u2010galactosidase from the non\u2010genetically modified Kluyveromyces lactis strain LAC\u201001 AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES\" \/>\n<meta property=\"og:description\" content=\"The food enzyme \u03b2\u2010galactosidase (\u03b2\u2010d\u2010galactoside galactohydrolase; EC 3.2.1.23) is produced with the non\u2010genetically modified Kluyveromyces lactis strain LAC\u201001 by Nagase (Europa) GmbH. 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