Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus amyloliquefaciens strain DP‐Czb53

Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus amyloliquefaciens strain DP‐Czb53

Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucohydrolase; EC 3.2.1.1) is produced with the genetically modified B. amyloliquefaciens strain DP‐Czb53 by Danisco US Inc. The genetic modifications do not raise safety concerns, except for the presence of a multicopy plasmid carrying known antimic...

Full description

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, Lieve Herman, Ana Gomes, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2020-10-01
Series:EFSA Journal
Subjects:
Food enzyme
α‐amylase
4‐α‐d‐glucan glucanohydrolase
1,4‐α‐d‐glucan glucanohydrolase
EC 3.2.1.1
Bacillus amyloliquefaciens
Online Access:https://doi.org/10.2903/j.efsa.2020.6185

Internet

https://doi.org/10.2903/j.efsa.2020.6185

Similar Items