Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 15: suitability of taxonomic units notified to EFSA until September 2021

Koutsoumanis, Kostas; Allende, Ana; Álvarez‐Ordóñez, Avelino; Bolton, Declan; Bover‐Cid, Sara; Chemaly, Marianne; Cesare, Alessandra De; Hilbert, Friederike; Lindqvist, Roland; Nauta, Maarten; Peixe, Luı́sa; Ru, Giuseppe; Simmons, Marion; Skandamis, Panagiotis; Suffredini, Elisabetta; Cocconcelli, Pier Sandro; Prieto‐Maradona, Miguel; Querol, Amparo; Sijtsma, L.; Súarez, Juan E.; Sundh, Ingvar; Vlak, Just M.; Barizzone, Fulvio; Hempen, Michaela; Herman, Lieve

doi:10.2903/j.efsa.2022.7045

Cited by 48 publications

(28 citation statements)

References 96 publications

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“…The tested bacterial strains LcTR116 and LpMP070 belong to the culture collection of the Department of Biological Sciences, Munster Technological University, Ireland; Lbp6.1 was obtained from the culture collection of the Cereal Science Laboratory of University College Cork, Ireland. All tested species have qualified presumption of safety (QPS) status and are therefore considered safe to use in food [ 26 ]. Glycerol stocks stored at −80 °C were streaked onto deMan-Rogosa- Sharpe (MRS) agar (pH 5.8) containing 0.05 g/l bromocresol green.…”

Section: Methodsmentioning

confidence: 99%

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

Boeck

Ispiryan

Hoehnel

et al. 2022

Foods

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A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptococcus thermophilus was used. The metabolic performance of these strains and the techno-functional properties of the resulting yogurt alternatives (YA) were studied. Microbial growth was evaluated by cell counts, acidification, and carbohydrate metabolization. The structure of the YA was investigated by textural and rheological analyses and confocal laser scanning microscopy (CLSM). Production of antifungal compounds, the influence of fermentation on the content of FODMAPs, and typical metabolites were analyzed, and a sensory analysis was performed. The results revealed an exponential microbial growth in the lentil base substrate supported by typical acidification, which indicates a suitable environment for the selected strains. The resulting YA showed a gel-like texture typical for non-stirred yogurts, and high water holding capacity. The tested strains produced much higher levels of antifungal phenolic compounds than the commercial control and are therefore promising candidates as adjunct cultures for shelf-life extension. The Leuconostoc strains produced mannitol from fructose and could thus be applied in sugar-reduced YA. Preliminary sensory analysis showed high acceptance for YA produced with Lacticaseibacillus paracasei FST 6.1, and a yogurt-like flavor not statistically different to that produced by the control. Overall, each tested strain possessed promising functionalities with great potential for application in fermented plant-based dairy-alternatives.

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Section: Methodsmentioning

confidence: 99%

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

Boeck

Ispiryan

Hoehnel

et al. 2022

Foods

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“…The bacterial species W . coagulans is considered by EFSA to be suitable for the Qualified Presumption of Safety (QPS) approach to safety assessment (EFSA, 2007 ; EFSA BIOHAZ Panel, 2020 , 2022 ). This approach requires the identity of the strain to be conclusively established and evidence that the strain lacks toxigenic potential and does not show acquired antimicrobial resistance determinants for antibiotics of human and veterinary importance.…”

Section: Assessmentmentioning

confidence: 99%

Safety and efficacy of a feed additive consisting of lactic acid produced by Weizmannia coagulans (synonym Bacillus coagulans) DSM 32789 for all animal species except for fish (Jungbunzlauer SA)

Azimonti¹,

Bampidis²,

Bastos³

et al. 2022

EFS2

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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 the safety and efficacy of lactic acid produced by a non‐genetically modified strain of Weizmannia coagulans (synonym of Bacillus coagulans ) (DSM 32789) for all animal species except for fish. The production strain qualifies for the QPS approach for safety assessment. Although uncertainty remains concerning the possible presence of viable cells and/or spores of the production strain in the final product, this does not raise safety concerns for the target species, humans and the environment. The lactic acid is safe at 50,000 mg/kg complete feed for functional ruminants and pigs and at 20,000 mg/kg feed for all the other animal species and categories except for pre‐ruminants for which a safe level cannot be established. The corresponding safe levels in water for drinking would be 15,000 mg/L water for pigs and 8,000 mg/L for other non‐ruminant species. Although no safe concentration of lactic acid in water for drinking for ruminants can be derived, the Panel considers that the use in water for drinking is safe in ruminants when the total daily intake of the additive does not exceed the daily amount that is considered safe when consumed via feed. The use of the additive under assessment in animal nutrition is considered safe for the consumers and for the environment. It is considered corrosive to the skin, eyes and mucous membranes. Lactic acid is used in food as a preservative. It is reasonable to expect that the effect seen in food will be observed in feed when it is used at comparable concentrations and conditions. However, the FEEDAP Panel has reservations about its effectiveness as a preservative in complete feed with a moisture content of ≤ 12%.

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“…The production strain was identified as B. licheniformis 6 The species B. licheniformis is included in the list of organisms for which the qualified presumption of safety (QPS) may be applied, provided that the absence of acquired antimicrobial resistance (AMR) genes and toxigenic activity are verified for the specific strain used (EFSA, 2007;EFSA BIOHAZ Panel, 2022). The absence of cytotoxic activity of the production strain was confirmed 7 .…”

Section: Source Of the Food Enzymementioning

confidence: 99%

Safety evaluation of the food enzyme pullulanase from the genetically modified Bacillus licheniformis strain NZYM‐LU

Lambré¹,

Baviera²,

Bolognesi³

et al. 2022

EFS2

Self Cite

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The food enzyme pullulanase (pullulan 6‐α‐glucanohydrolase, EC 3.2.1.41) is produced with the genetically modified Bacillus licheniformis strain NZYM‐LU by Novozyme A/S. The genetic modifications did not give rise to safety concerns. The production strain has been shown to qualify for the qualified presumption of safety (QPS) status. The food enzyme was considered free from viable cells of the production organism and its DNA. It is intended to be used in brewing processes and in starch processing for production of glucose syrups and other starch hydrolysates. Since residual amounts of total organic solids (TOS) are removed by the purification steps applied during the production of glucose syrups, dietary exposure was calculated only for the brewing processes. It was estimated to be up to 0.59 mg TOS/kg body weight (bw) per day in European populations. Given the QPS status of the production strain and the lack of hazards resulting from the food enzyme manufacturing process, toxicological studies were not considered necessary. The similarity of the amino acid sequence to those of known allergens was searched and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood for this to occur is low. Based on the data provided, the QPS status of the production strain and the absence of issues of concern arising from the production process, the Panel concluded that the food enzyme pullulanase produced with the genetically modified B. licheniformis strain NZYM‐LU does not give rise to safety concerns under the intended conditions of use.

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Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 15: suitability of taxonomic units notified to EFSA until September 2021

Cited by 48 publications

References 96 publications

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

Safety and efficacy of a feed additive consisting of lactic acid produced by Weizmannia coagulans (synonym Bacillus coagulans) DSM 32789 for all animal species except for fish (Jungbunzlauer SA)

Safety evaluation of the food enzyme pullulanase from the genetically modified Bacillus licheniformis strain NZYM‐LU

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