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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主要な著者:	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
フォーマット:	Artigo
言語:	Inglês
出版事項:	Wiley 2021-03-01
シリーズ:	EFSA Journal
主題:	food enzyme α‐amylase 4‐α‐d‐glucan glucanohydrolase EC 3.2.1.1 glycogenase Bacillus licheniformis
オンライン･アクセス:	https://doi.org/10.2903/j.efsa.2021.6433
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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

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