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...

詳細記述

保存先:
書誌詳細
出版年:EFSA J
主要な著者: 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
フォーマット: Artigo
言語:Inglês
出版事項: John Wiley and Sons Inc. 2019
主題:
Scientific Opinion
オンライン･アクセス: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
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