Safety evaluation of the food enzyme preparation D‐psicose 3‐epimerase from the non‐genetically modified Microbacterium foliorum strain SYG27B

TL;DR

This paper evaluates the safety of a food enzyme preparation from a non-genetically modified bacterium used to produce a speciality carbohydrate, but the assessment could not be completed due to insufficient data.

Contribution

The novelty lies in the evaluation of a new food enzyme preparation from Microbacterium foliorum for producing D-allulose, though the assessment was incomplete.

Findings

The enzyme preparation is derived from non-genetically modified Microbacterium foliorum strain SYG27B.

The enzyme is used to convert fructose into D-allulose.

The assessment could not be completed due to inability to establish identity and characterize hazards.

Abstract

This assessment addresses a food enzyme preparation consisting of the immobilised non‐viable cells of the non‐genetically modified bacterium identified by the applicant (Samyang Corporation) as Microbacterium foliorum strain SYG27B. This strain produces the enzyme D‐psicose 3‐epimerase (EC 5.1.3.30). The food enzyme preparation is used for the isomerisation of fructose to produce the speciality carbohydrate D‐allulose (synonym D‐psicose). Since the hazard identification and characterisation could not be made and the identity of the production organism could not be established, the Panel was unable to complete the assessment of this food enzyme preparation containing D‐psicose 3‐epimerase.