,"Food Standards Australia New Zealand (FSANZ) has officially approved Application A1288, permitting the use of Thermolysin (EC 3.4.24.27) sourced from Anoxybacillus caldiproteolyticus Rokko as a processing aid. The approval was gazetted on 4 December 2025 under Amendment No. 246.
The enzyme is now allowed for protein hydrolysis in beer brewing and in the manufacture or processing of a wide range of foods, including dairy, eggs, meat, fish, protein concentrates and isolates, and yeast.
Thermolysin (EC 3.4.24.27)
Source: Anoxybacillus caldiproteolyticus Rokko
Permitted uses (protein hydrolysis during):
Beer brewing
Manufacture/processing of:Dairy,Eggs,Meat,Fish
Protein concentrates & isolates
Yeast
Use level: GMP (Good Manufacturing Practice)"