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...

Popoln opis

Shranjeno v:
Bibliografske podrobnosti
izdano v: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
Format: Artigo
Jezik:Inglês
Izdano: John Wiley and Sons Inc. 2019
Teme:
Scientific Opinion
Online dostop: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
Oznake: Označite
Brez oznak, prvi označite!

Podobne knjige/članki