Safety evaluation of the food enzyme α‐amylase from the Parageobacillus thermoglucosidasius strain DP‐Gzb47

Safety evaluation of the food enzyme α‐amylase from the Parageobacillus thermoglucosidasius strain DP‐Gzb47

Abstract The food enzyme α‐amylase (1,4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with a non‐genetically modified Parageobacillus thermoglucosidasius strain DP‐Gzb47 by Danisco US Inc. The α‐amylase food enzyme is intended to be used in brewing processes and distilled alcohol production....

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Ana Gomes, Yi Liu, Joaquim Maia, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2020-05-01
Series:EFSA Journal
Subjects:
food enzyme
α‐amylase
4‐α‐d‐glucan glucanohydrolase
1,4‐α‐d‐glucan glucanohydrolase
EC 3.2.1.1
Parageobacillus thermoglucosidasius
Online Access:https://doi.org/10.2903/j.efsa.2020.6129

Internet

https://doi.org/10.2903/j.efsa.2020.6129

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