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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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:EFSA J
Egile Nagusiak: 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
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: John Wiley and Sons Inc. 2021
Gaiak:
Scientific Opinion
Sarrera elektronikoa: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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