据了解，这种食品酶是由米黑根毚a href='//www.sqrdapp.com/news/tag_2826.html' class='zdbq' title='霉菌相关食品资讯' target='_blank'>霉菌株DSM 29547生产的，旨在用于奶酪生产的乳制品加工中、/div>
经过评估，专家小组认为，在预期的使用条件下，不能排除饮食暴露引起过敏和诱发反应的风险，但除了对芥末蛋白过敏的人之外，这种风险被认为是低的，但这种风险不会超过食用芥末的风险。根据所提供的数据，评估小组得出结论，这种食品酶在预期使用条件下不会引起安全问题。部分原文报道如下：
The food enzyme mucorpepsin (EC 3.4.23.23) is produced with the non-genetically modified Rhizomucor miehei strain DSM 29547 by Chr. Hansen. The food enzyme is free from viable cells of the production organism. It is intended to be used in dairy processing for cheese production. The dietary exposure to the food enzymeCtotal organic solids (TOS) was estimated to be up to 0.26 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 618 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, results in a margin of exposure of at least 2,400. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made and three matches were found. The Panel co
nsidered that, under the intended co
nditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded but is co
nsidered low except for individuals sensitised to mustard proteins, but this risk will not exceed that of mustard consumption. ba
sed on the data provided, the Panel co
ncluded that this food enzyme does not give rise to safety concerns, under the intended co
nditions of use.
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