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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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, 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
フォーマット: Artigo
言語:Inglês
出版事項: John Wiley and Sons Inc. 2020
主題:
Scientific Opinion
オンライン･アクセス: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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