据了解，这种食品酶是由非转基因罗伊氏乳杆菌菌株48/72生产的，旨在用于日本清酒生产的酿造过程中。
根据所提供的数据，评估小组得出结论，这种食品酶在预期使用条件下不会引起安全问题，但对确定的过敏原过敏的个体除外。部分原文报道如下：
The food enzyme urease (urea amidohydrolase EC 3.5.1.5) is produced with the non-genetically modified Limosilactobacillus reuteri strain 48/72 by Nagase (Europa) GmbH. The food enzyme is intended to be used in brewing processes for the production of Japanese sake. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.009 mg TOS/kg body weight per day in European populations. The production strain of the food enzyme fulfils the requirements for the Qualified Presumption of Safety approach to safety assessment. As no other concerns arising from the manufacturing process have been identified, the Panel considered that toxicological tests were not needed for the assessment of this food enzyme. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel notes that the food enzyme contains a known allergen. Therefore, allergenicity cannot be excluded. based on the data provided, the Panel concludes that this food enzyme does not give rise to safety concerns under the intended conditions of use, except for individuals sensitised to the identified allergen.
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