Safety evaluation of the food enzyme α‐amylase from Bacillus amyloliquefaciens strain BANSC

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified B. amyloliquefaciens strain BANSC by Advanced Enzyme Technologies Ltd. The α‐amylase is intended to be used in brewing and baking processes and in starch processing for glucose syrups...

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Detalhes bibliográficos
Publicado no:EFSA J
Main Authors: Silano, Vittorio, Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Glandorf, Boet, Herman, Lieve, Andryszkiewicz, Magdalena, Arcella, Davide, Gomes, Ana, Liu, Yi, Chesson, Andrew
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2020
Assuntos:
Scientific Opinion
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7008862/
https://ncbi.nlm.nih.gov/pubmed/32626506
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2020.5976
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