Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain DP‐Dzb52

The food enzyme α‐amylase (1,4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzb52 by Danisco US Inc. The production strain contains multiple copies of an antimicrobial resistance gene. However, based on the absence of viable cell...

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Библиографические подробности
Опубликовано в: :EFSA J
Главные авторы: Lambré, Claude, Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Kärenlampi, Sirpa, Penninks, André, Andryszkiewicz, Magdalena, Gomes, Ana, Kovalkovičová, Natália, Liu, Yi, Maia, Joaquim, Engel, Karl‐Heinz, Chesson, Andrew
Формат: Artigo
Язык:Inglês
Опубликовано: John Wiley and Sons Inc. 2021
Предметы:
Scientific Opinion
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC8086574/
https://ncbi.nlm.nih.gov/pubmed/33968252
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2021.6564
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