Safety evaluation of the food enzyme β‐amylase from Bacillus flexus strain AE‐BAF

The food enzyme β‐amylase (4‐α‐d‐glucan maltohydrolase, EC 3.2.1.2) is produced with the non‐genetically modified Bacillus flexus strain AE‐BAF by Amano Enzyme Inc. The production strain has been shown to qualify for Qualified Presumption of Safety (QPS) status. The food enzyme is intended to be use...

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Bibliographic Details
Published in:EFSA J
Main Authors: 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, Aguilera, Jaime, Andryszkiewicz, Magdalena, Arcella, Davide, Kovalkovicova, Natalia, Liu, Yi, Chesson, Andrew
Format: Artigo
Language:Inglês
Published: John Wiley and Sons Inc. 2021
Subjects:
Scientific Opinion
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC8189229/
https://ncbi.nlm.nih.gov/pubmed/34140996
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2021.6635
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