欧盟评估一种L-胱氨酸作为添加剂的安全性和有效性_农业_政策法规_资讯_发酵工业网
推广 热搜: 葡萄酒  氨基酸  维生素  头孢  柠檬酸  发酵  味精  色氨酸  微生物发酵  维生素C 

欧盟评估一种L-胱氨酸作为添加剂的安全性和有效性

   日期:2020-03-10     来源:食品伙伴网    浏览:928    评论:0    
核心提示:2020年2月28日,据欧盟食品安全局(EFSA)消息,应欧盟委员会要求,欧盟动物饲料添加剂和产品(FEEDAP)研究小组就一种L-胱氨酸(L-Cystine)作为所有动物品种的饲料和饮用水的营养添加剂和感官添加剂的安全性与有效性发表科学意见。
  
 2020年2月28日,据欧盟食品安全局(EFSA)消息,应欧盟委员会要求,欧盟动物饲料添加剂和产品(FEEDAP)研究小组就一种L-胱氨酸(L-Cystine)作为所有动物品种的饲料和饮用水的营养添加剂和感官添加剂的安全性与有效性发表科学意见。
 
  据了解,这种L-胱氨酸是由菠萝泛菌 (Pantoea ananatis)菌株NITE BP‐02525发酵产生。经过评估,小组认为,这种添加剂对动物、消费者和环境是安全的,能部分有效地满足所有动物对含硫氨基酸的需求。部分原文报道如下:
 
  Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on l‐cystine produced using Pantoea ananatis NITE BP‐02525 when used as a nutritional additive (amino acid) or as a sensory additive (flavouring compound) in feed and water for drinking for all animal species. l‐Cystine is a dispensable sulfur‐containing amino acid, naturally occurring in proteins of plants and animals. The amino acid l‐cystine produced by fermentation with P. ananatis NITE BP‐02525 is safe for all animal species, if the requirements for sulfur‐containing amino acids are respected. The maximum amount of l‐cystine that can be safely added to the diet will depend on the levels of other sulfur amino acids. This conclusion would also cover its use as a sensory additive. The use of l‐cystine produced by fermentation with P. ananatis NITE BP‐02525 in animal nutrition raises no safety concerns to consumers of animal products. The additive under assessment is considered slightly irritating by inhalation, not irritating to the skin or eyes and is not a skin sensitiser.
 
    发酵工业网微信公众号
     
    更多>同类资讯
    0相关评论

    推荐图文
    推荐资讯
    
    网站首页  |  2019年第13期  |  设备维修  |  关于我们  |  联系方式  |  付款方式  |  广告合作  |  网站地图  |  排名推广  |  广告服务  |  积分换礼  |  网站留言  |  RSS订阅  |  违规举报  |  浙ICP备12009778
    Powered By DESTOON