Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus amyloliquefaciens strain DP‐Czb53

The food enzyme α‐amylase (4‐α‐d‐glucan glucohydrolase; EC 3.2.1.1) is produced with the genetically modified B. amyloliquefaciens strain DP‐Czb53 by Danisco US Inc. The genetic modifications do not raise safety concerns, except for the presence of a multicopy plasmid carrying known antimicrobial re...

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Publicat a:EFSA J
Autors principals: Silano, Vittorio, Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lambré, Claude, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Herman, Lieve, Gomes, Ana, Andryszkiewicz, Magdalena, Kovalkovicova, Natalia, Liu, Yi, Chesson, Andrew
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2020
Matèries:
Scientific Opinion
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7592075/
https://ncbi.nlm.nih.gov/pubmed/33144885
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2020.6185
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