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

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

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Autori principali: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Yi Liu, Sandra Ranieri, Andrew Chesson
Natura: Artigo
Lingua:Inglês
Pubblicazione: Wiley 2021-03-01
Serie:EFSA Journal
Soggetti:
food enzyme
α‐amylase
4‐α‐d‐glucan glucanohydrolase
EC 3.2.1.1
glycogenase
Bacillus licheniformis
Accesso online:https://doi.org/10.2903/j.efsa.2021.6433
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