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Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain NZYM‐AY

Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanhydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain NZYM‐AY by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of the p...

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Principais autores: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Jaime Aguilera, Yi Liu, Andrew Chesson
Formato: Artigo
Idioma:Inglês
Publicado em: Wiley 2022-08-01
coleção:EFSA Journal
Assuntos:
α‐Amylase
4‐α‐d‐glucan glucanhydrolase
EC 3.2.1.1
glycogenase
Bacillus licheniformis
genetically modified microorganism
Acesso em linha:https://doi.org/10.2903/j.efsa.2022.7467
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