Safety evaluation of the food enzyme β‐amylase from Bacillus flexus strain AE‐BAF

Safety evaluation of the food enzyme β‐amylase from Bacillus flexus strain AE‐BAF

Abstract The food enzyme β‐amylase (4‐α‐d‐glucan maltohydrolase, EC 3.2.1.2) is produced with the non‐genetically modified Bacillus flexus strain AE‐BAF by Amano Enzyme Inc. The production strain has been shown to qualify for Qualified Presumption of Safety (QPS) status. The food enzyme is intended...

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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, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Davide Arcella, Natalia Kovalkovicova, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2021-06-01
Series:EFSA Journal
Subjects:
Food enzyme
β‐amylase
4‐α‐d‐glucan maltohydrolase
EC 3.2.1.2
saccharogen amylase
Bacillus flexus
Online Access:https://doi.org/10.2903/j.efsa.2021.6635

Internet

https://doi.org/10.2903/j.efsa.2021.6635

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