食品伙伴網(wǎng)訊   據(jù)世貿組織（WTO）消息，2014年12月加拿大衛(wèi)生部發(fā)布G/SPS/N/CAN/904號通報，修訂食品酶允許列表，擬允許三種酶用于啤酒麥芽漿。

    這三種酶提取自踝節(jié)菌屬埃默森藍狀菌（Rasamsonia emersonii），分別為纖維素酶（Cellulase）、萄聚糖酶（β-glucanase）和木聚糖酶（Xylanase）。

    部分原文報道如下：

    Health Canada received a food additive submission seeking approval for the use of a food enzyme preparation containing cellulase, β-glucanase and xylanase from Rasamsonia emersonii （previous name: Talaromyces emersonii） in brewers' mash at a maximum level of use consistent with good manufacturing practice.

    All three enzymes in this preparation （cellulase, β-glucanase and xylanase） are permitted for use as food enzymes in certain foods in Canada. Glucanase, which includes β-glucanase, is permitted for use in ale, beer, malt liquor, porter and stout. However, Talaromyces emersonii has not previously been approved as a source organism for glucanase or any other permitted food enzyme. Several other enzymes are already approved for use as food enzymes in brewers' mash, but neither cellulase, glucanase, nor xylanase are among them.

    原文鏈接：<https://docs.wto.org/dol2fe/Pages/FE_Search/FE_S_S009-DP.aspx?language=E&CatalogueIdList=129179,129180,129200,129174,129175,129176,129162,129158,129159,129160&CurrentCatalogueIdIndex=6&FullTextSearch>=