据了解，这种食品酶是由转基因米曲霉菌株NZYM-BU生产的，旨在用于10种食品生产过程。
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 leucyl aminopeptidase (EC 3.4.11.1) is produced with the genetically modified Aspergillus oryzae strain NZYM-BU by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in five food manufacturing processes. Subsequently, the applicant has requested to extend its use to include five additional processes. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of ten food manufacturing processes. The dietary exposure was estimated to be up to 2.187 mg Total Organic Solids (TOS)/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (4928 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 2253. based on the revised exposure estimation, the newly derived margin of exposure and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.
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