食品伙伴網(wǎng)訊 2025年2月10日，歐盟食品安全局就一種食品酶?；?a href='http://unionsn.com/tag_2271.html' class='zdbq' title='油脂相關(guān)食品資訊' target='_blank'>油脂肪酶（acylglycerol lipase）的安全性評(píng)價(jià)發(fā)布意見。
據(jù)了解，這種食品酶是由轉(zhuǎn)基因青霉屬菌株AE-LGS生產(chǎn)的。
經(jīng)過(guò)評(píng)估，專家小組得出結(jié)論，出于與上次評(píng)估中所述相同的原因，小組無(wú)法完成對(duì)使用范圍擴(kuò)大的評(píng)估。部分原文報(bào)道如下：
The food enzyme acylglycerol lipase (glycerol-ester acylhydrolase, EC 3.1.1.23) is produced with the genetically modified Penicillium sp. strain AE-LGS by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which the Panel could not complete the safety assessment due to insufficient data to characterise the production strain and the composition of the food enzyme. In the current application, the applicant requested to extend the use of the food enzyme to include two additional food manufacturing processes. For the same reasons as stated in the previous assessment, the Panel could not complete the evaluation of the extension of use.
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