Safety evaluation of the food enzyme maltogenic amylase from the genetically modified Bacillus licheniformis strain DP‐Dzr50

Safety evaluation of the food enzyme maltogenic amylase from the genetically modified Bacillus licheniformis strain DP‐Dzr50

Abstract The food enzyme maltogenic amylase (glucan 1,4‐α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzr50 by Danisco US Inc. The production strain of the food enzyme contains multiple copies of a known antimicrobial resistance gene. Howe...

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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, Evgenia Lampi, Alicja Mortensen, Gilles Riviere, Inger‐Lise Steffensen, Christina Tlustos, Henk vanLoveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Magdalena Andryszkiewicz, Davide Arcella, Ana Gomes, Natália Kovalkovičová, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2020-01-01
Series:EFSA Journal
Subjects:
food enzyme
maltogenic amylase
glucan 1,4‐α‐maltohydrolase
EC 3.2.1.133
Bacillus licheniformis
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2020.5972

Internet

https://doi.org/10.2903/j.efsa.2020.5972

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