Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM‐SM)

Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM‐SM)

Abstract The food enzyme considered is a maltogenic amylase (glucan 1,4‐α‐maltohydrolase; EC 3.2.1.133) produced with the genetically modified Bacillus subtilis strain NZYM‐SM by Novozymes A/S. The food enzyme contains neither the production organism nor recombinant DNA. The maltogenic amylase is in...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Kevin Chipman, Jean‐Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, Karla Pfaff, Gilles Riviere, Jannavi Srinivasan, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Andrew Chesson, Boet Glandorf, Lieve Herman, Klaus‐Dieter Jany, Francesca Marcon, André Penninks, Andrew Smith, Henk van Loveren, Davor Želježic, Margarita Aguilera‐Gómez, Magdalena Andryszkiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Karl‐Heinz Engel
Format: Article
Language:English
Published: Wiley 2018-05-01
Series:EFSA Journal
Subjects:
food enzyme
glucan 1
4‐α‐maltohydrolase
EC 3.2.1.133
maltogenic amylase
Bacillus subtilis
Online Access:https://doi.org/10.2903/j.efsa.2018.5171

Internet

https://doi.org/10.2903/j.efsa.2018.5171

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