Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 6: suitability of taxonomic units notified to EFSA until March 2017

Ricci, Antonia; Allende, Ana; Bolton, Declan; Chemaly, Marianne; Gironés, Rosina; Koutsoumanis, Kostas; Lindqvist, Roland; Nørrung, Birgit; Robertson, Lucy J.; Ru, Giuseppe; Sanaa, Moez; Simmons, Marion; Skandamis, Panagiotis; Speybroeck, Niko; Kuile, Benno Ter; Threlfall, John; Wahlström, Helene; Cocconcelli, Pier Sandro; Peixe, Luı́sa; Prieto, Miguel; Querol, Amparo; Súarez, Juan E.; Sundh, Ingvar; Vlak, Just M.; Correia, Sandra; Herman, Lieve

doi:10.2903/j.efsa.2017.4884

Cited by 45 publications

(16 citation statements)

References 97 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In contrast to QPS, the GRAS designation encompasses the substance/microbial culture and its specific application or usage (for example, in a particular type of product), rather than applying solely to the microorganism itself; thus, while for QPS the evaluation is at the level of the taxonomic unit (species), and applies to that unit independent of application, GRAS designation can be at the species or strain level because the specific application (including formulation, dosages, etc.) is considered (Ricci et al., ).…”

Section: Regulatory Aspects On the Use Of Aab As Food Culturesmentioning

confidence: 99%

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

152

139

View full text Add to dashboard Cite

Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidative” fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well‐known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms.

show abstract

Section: Regulatory Aspects On the Use Of Aab As Food Culturesmentioning

confidence: 99%

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

152

139

View full text Add to dashboard Cite

show abstract

“…No safety concerns or reports on antimicrobial resistance have been described for the species H. denitrificans according to a recent assessment done by the EFSA BIOHAZ Panel. However, it has been concluded that the body of knowledge is limited and, therefore, this bacterial species cannot be taken into consideration for being included in the Qualified Presumption of Safety (QPS) list (EFSA BIOHAZ Panel et al., ).…”

Section: Assessmentmentioning

confidence: 99%

Safety of pyrroloquinoline quinone disodium salt as a novel food pursuant to Regulation (EC) No 258/97

Turck¹,

Bresson²,

Burlingame³

et al. 2017

EFS2

View full text Add to dashboard Cite

Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on pyrroloquinoline quinone disodium salt (PQQ), trade name BioPQQ TM , as a novel food pursuant to Regulation (EC) No 258/97. PQQ is produced by fermentation using Hyphomicrobium denitrificans CK-275 and purification process. PQQ has a minimum purity of 99.0%. The information provided on the composition, specifications, batch-to-batch variability, stability and production process of PQQ is sufficient and does not raise safety concerns. The applicant intends to market PQQ for use in food supplements for healthy adults, except pregnant and lactating women, at a maximum proposed level of consumption of 20 mg/day (corresponding to 0.29 mg/kg bw per day for a 70-kg person). The proposed level of consumption is at least 250 times higher than the estimated background intake of PQQ occurring naturally in foods. Information on the absorption, distribution, metabolism and excretion of PQQ in animals and humans is limited. Considering the no-observed-adverse-effect-level (NOAEL) of 100 mg/kg bw per day from a 90-day repeated dose oral toxicity study with BioPQQ TM , and the maximum proposed level of consumption, the Panel concludes that the margin of exposure (of 344) is sufficient. The Panel concludes that the novel food, pyrroloquinoline quinone disodium salt (BioPQQ TM ), is safe under the intended conditions of use as specified by the applicant. This is an open access article under the terms of the Creative Commons Attribution-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made.The EFSA Journal is a publication of the European Food Safety Authority, an agency of the European Union. SummaryFollowing a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the safety of pyrroloquinoline quinone disodium salt (PQQ), trade name BioPQQ TM , as a novel food (NF) pursuant to Regulation (EC) No 258/97. The assessment, which follows the methodology set out in Commission Recommendation 97/618/EC, is based on the data supplied in the original application, the initial assessment by the competent authority of Ireland, the concerns and objections of a scientific nature raised by the other Member States and the responses of the applicant.PQQ is produced by fermentation using Hyphomicrobium denitrificans CK-275 and purification process. The final form of the PQQ is a reddish-brown powder with a minimum purity of 99.0%. The source organism does not have a history of use in food. Notwithstanding the limited knowledge on the bacterial strain, neither the live bacteria nor the DNA are present in the NF above the detection limits of the analytical techniques applied. H. denitrificans is included in the microbiological specifications of the NF. The Panel therefore considers that the use of H. deni...

show abstract

“…Different strains of L. plantarum have emerged as functional LAB exhibiting a long history of safe use. It is considered as "generally recognized as safe" (GRAS) and has qualified presumption of safety (Ray and Joshi, 2014;Ricci et al, 2017). The versatility of L. plantarum makes it a good functional organism to be used in a wide range of applications in the food industry, especially as a starter culture.…”

Section: Introductionmentioning

confidence: 99%

Storage stability of freeze-dried Lactobacillus plantarum S20 starter culture as affected by various formulations of drying medium, and its fermentation characteristics in mung bean (Vigna radiata L.) slurry was studied by Sulabo et al.

Sulabo¹,

Villasanta²,

Hermo³

et al. 2020

Food Res.

View full text Add to dashboard Cite

Development of an active starter culture is essential in the production of safe and highquality fermented foods. Freeze-drying is an effective microbial cell immobilization technology intended to produce active and stable starter cultures for long-term storage. To determine the influence of various drying medium formulations with mung bean powder and disaccharides on the viability of L. plantarum S20 during freeze-drying and subsequent storage at 6±2°C and 30±1°C, three treatments of drying medium consisting of mung bean powder without disaccharides (MBP), MBP with 5% (w/v) trehalose (MBP+T), and MBP with 5% (w/v) sucrose (MBP+T) were evaluated. Results showed that L. plantarum S20 viability after freeze-drying ranged from 9.56 to 10.03 log (CFU/g) with viability loss ranging from 0.20 to 0.51 log (CFU/g), with MBP being the least effective (p<0.05) in minimizing viability loss. Supplementing MBP with either 5% sucrose or 5% trehalose improved (p<0.05) survival of freeze-dried L. plantarum S20; and both disaccharides exhibit similar (p>0.05) cryoprotective effects on L. plantarum S20 during freeze-drying and subsequent storage. Storage at 6±2°C for 180 days resulted in significant decreases of 2.15, 2.17, and 3.27 log (CFU/g) in L. plantarum S20 population in MBP+T, MBP+S, and MBP, respectively. A more drastic decline [>6.0 Log (CFU/g)] in L. plantarum S20 population was observed in freeze-dried culture stored at 30±1°C for 60 days. Fermentation characteristics of freeze-dried L. plantarum S20 in mung bean slurry were also determined. Freeze-dried L. plantarum S20 in MBP with 5% (w/v) sucrose was able to acidify mung bean slurry from pH 6.8 to pH 3.8 after 8 hrs with maximum LAB population of 9.2 log (CFU/mL). Acidification of mung bean slurry by fresh culture (non-freeze-dried) on the other hand was relatively slower where pH dropped from 6.8 to pH 3.72 after 24 hrs. Current work suggested that lyophilized L. plantarum S20 could be used as a starter culture for mung bean-based fermentations but further research on this area is needed.

show abstract

Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 6: suitability of taxonomic units notified to EFSA until March 2017

Cited by 45 publications

References 97 publications

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Safety of pyrroloquinoline quinone disodium salt as a novel food pursuant to Regulation (EC) No 258/97

Storage stability of freeze-dried Lactobacillus plantarum S20 starter culture as affected by various formulations of drying medium, and its fermentation characteristics in mung bean (Vigna radiata L.) slurry was studied by Sulabo et al.

Contact Info

Product

Resources

About