enzyme – mycolab.ai

Updated safety evaluation of the food enzyme AMP deaminase from the non‐genetically modified Streptomyces murinus strain AE‐DNTS

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Scientists evaluated the safety of AMP deaminase, an enzyme used in food processing for yeast and mushroom extract production. The enzyme is produced from a naturally occurring bacterium and is intended to help break down adenosine monophosphate during food manufacturing. Through extensive testing including genetic mutation tests and animal studies, researchers found no safety concerns when used at recommended levels in food processing. The amount of enzyme that consumers might ingest through food is far below levels that could cause any adverse effects.

Purification and biochemical characterization of a novel thermostable protease from the oyster mushroom Pleurotus sajor-caju strain CTM10057 with industrial interest

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Scientists discovered a special protein-cutting enzyme from oyster mushrooms that works exceptionally well at high temperatures and in harsh cleaning conditions. This enzyme, called SPPS, cuts through protein stains similar to how detergent enzymes work in laundry. The enzyme is more stable and efficient than commonly used commercial enzymes and can withstand organic solvents. This discovery makes it a promising candidate for improving detergent formulations and other industrial applications.

Research Keyword: enzyme

Updated safety evaluation of the food enzyme AMP deaminase from the non‐genetically modified Streptomyces murinus strain AE‐DNTS

Purification and biochemical characterization of a novel thermostable protease from the oyster mushroom Pleurotus sajor-caju strain CTM10057 with industrial interest