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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Detalhes bibliográficos
Publicado no: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
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2021
Assuntos:
Scientific Opinion
Acesso em linha: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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