Research Keyword: Streptomyces murinus

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

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This study evaluated the safety of an enzyme called AMP deaminase that is used in food processing, particularly for making yeast products and mushroom extracts. Researchers tested the enzyme for genetic damage and toxicity using laboratory studies. The results showed the enzyme is safe for use in food manufacturing at the recommended levels, with a very large safety margin between the amounts used in food and amounts that might cause harm.

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

mycolabadmin

Scientists evaluated the safety of an enzyme called AMP deaminase used in food manufacturing, particularly for processing yeast and mushroom extracts. The enzyme is produced from bacteria and tests showed it does not cause genetic damage or harmful effects even at high doses. The actual exposure from eating foods made with this enzyme is extremely small, making it safe for consumer use in the approved applications.

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