Safety evaluation of the food enzyme α‐amylase from a genetically modified strain of Bacillus licheniformis (DP‐Dzb25)

The food enzyme α‐amylase (4‐α‐d‐glucan glucanhydrolase; EC 3.2.1.1) is produced with the genetically modified strain Bacillus licheniformis DP‐Dzb25 by Danisco US Inc. It is intended to be used in distilled alcohol production, starch processing for the production of glucose syrups, and in brewing p...

ver descrição completa

Na minha lista:
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, Herman, Lieve, Glandorf, Boet, Aguilera, Jaime, Horn, Christine, Liu, Yi, Chesson, Andrew
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2019
Assuntos:
Scientific Opinion
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7008891/
https://ncbi.nlm.nih.gov/pubmed/32626184
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2019.5900
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados