据了解，这种食品酶是由转基因里氏木霉菌株DP-Nzq40生产的，旨在用于谷物和其他谷物的加工，以生产蒸馏酒精。
经过评估，专家小组得出结论，这种食品酶在预期使用条件下不会引起安全问题。部分原文报道如下：
The food enzyme aspergillopepsin I (EC 3.4.23.18) is produced with the genetically modified microorganismTrichoderma reesei strain DP-Nzq40 by Danisco US Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in the processing of grains and other cereals for the production of distilled alcohol. Since residual amounts of total organic solids (TOS) are removed by distillation, toxicological data were not considered necessary and dietary exposure was not calculated. A search for the homology of the amino acid sequence of the aspergillopepsin I to known allergens was made and matches with two respiratory allergens were found. The Panel considered that a risk of allergic reactions to the food enzyme can be excluded for the production of distilled alcohol. based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.
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