Safety evaluation of the food enzyme alpha‐amylase from a genetically modified Bacillus subtilis (strain NBA)

Safety evaluation of the food enzyme alpha‐amylase from a genetically modified Bacillus subtilis (strain NBA)

Abstract The food enzyme alpha‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with a genetically modified strain of Bacillus subtilis strain NBA by DSM Food Specialities B.V. This α‐amylase is intended to be used in baking processes. The genetic modifications do not give rise to saf...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, André Penninks, Davor Želježic, Magdalena Andryszkiewicz, Davide Arcella, Yi Liu, Karl‐Heinz Engel, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2019-05-01
Series:EFSA Journal
Subjects:
food enzyme
alpha‐amylase
4‐α‐d‐glucan glucanohydrolase
EC 3.2.1.1
1,4‐α‐d‐glucan glucanohydrolase
Bacillus subtilis
Online Access:https://doi.org/10.2903/j.efsa.2019.5681

Internet

https://doi.org/10.2903/j.efsa.2019.5681

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