Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain DP‐Dzb45

Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain DP‐Dzb45

Abstract The food enzyme α‐amylase (1,4‐α‐D‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzb45 by Danisco US Inc. The production strain of the food enzyme contains multiple copies of an antimicrobial resistance gene. However, based o...

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, Boet Glandorf, Lieve Herman, Magdalena Andryszkiewicz, Ana Gomes, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2020-11-01
Series:EFSA Journal
Subjects:
food enzyme
α‐amylase
1,4‐α‐d‐glucan glucanohydrolase
EC 3.2.1.1
glycogenase
Bacillus licheniformis
Online Access:https://doi.org/10.2903/j.efsa.2020.6311

Internet

https://doi.org/10.2903/j.efsa.2020.6311

Similar Items