Safety evaluation of food enzyme glucan 1,4‐α‐maltohydrolase produced with a genetically modified Bacillus subtilis (strain MAM)

Abstract The food enzyme considered in this opinion is a glucan 1,4‐α‐maltohydrolase (maltogenic α‐amylase; EC 3.2.1.133) produced with the genetically modified Bacillus subtilis strain MAM by the company DSM Food Specialties B. V. The food enzyme contains neither the production microorganism nor re...

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Bibliographic Details
Published in:EFSA Journal
Main Authors: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Kevin Chipman, Jean‐Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, Karla Pfaff, Gilles Riviere, Jannavi Srinivasan, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Lieve Herman, Klaus‐Dieter Jany, Francesca Marcon, André Penninks, Andrew Smith, Davide Arcella, Ana Gomes, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Karl‐Heinz Engel
Format: Article
Language:English
Published: Wiley 2018-05-01
Subjects:
food enzyme
maltohydrolase
glucan 1
4‐α‐maltohydrolase
EC 3.2.1.133
maltogenic α‐amylase
Online Access:https://doi.org/10.2903/j.efsa.2018.5168

Internet

https://doi.org/10.2903/j.efsa.2018.5168

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