Aminopeptidase enzyme preparation derived from lactococcus lactis

CAS 9031-94-1

This enzyme trims bitter peptides, and is used to reduce bitterness in cheese and protein hydrolysates.

Where it is and isn’t permitted

Status of Aminopeptidase enzyme preparation derived from lactococcus lactis by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
United StatesFood and Drug AdministrationPermitted21 CFR 184.1985retrieved 2026-09-07
Codex AlimentariusCodex Alimentarius Commission / JECFANot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.

What it is made from

Produced by fermenting Lactococcus lactis, a bacterium already central to cheesemaking.

  • Vegan
  • Vegetarian
CAS registry number
9031-94-1
InChIKey
XSAWDVWPTLJVKL-UHFFFAOYSA-N
PubChem
CID 168266279

Every name it appears under

7 recorded names. A label may use any of them.

CAS registry number

  • 9031-94-1

As it appears in regulation

  • Aminopeptidase enzyme preparation derived from lactococcus lactis

Other names

  • Aminopeptidase
  • Aminopolypeptidase
  • Native Streptomyces griseus Aminopeptidase I
  • Peptidase, amino-
  • XSAWDVWPTLJVKL-UHFFFAOYSA-N

Hazard reference values

No reference value for this substance in the sources we hold.

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.

Sources for this page

  • ecfr retrieved 2026-09-07

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable:/api/v1/additives/aminopeptidase-enzyme-preparation-derived-from-lactococcus-lactis.json