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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Detaylı Bibliyografya
Yayımlandı:EFSA J
Asıl Yazarlar: 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
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2021
Konular:
Scientific Opinion
Online Erişim: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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