Safety evaluation of the food enzyme maltogenic α‐amylase from the genetically modified Bacillus subtilis strain ROM

Safety evaluation of the food enzyme maltogenic α‐amylase from the genetically modified Bacillus subtilis strain ROM

Abstract The food enzyme maltogenic α‐amylase (glucan 1,4‐α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Bacillus subtilis strain ROM by DSM Food Specialities B.V. The genetic modifications do not give rise to safety concerns. The maltogenic α‐amylase is considered free fr...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2021-06-01
Series:EFSA Journal
Subjects:
food enzyme
glucan 1,4‐α‐maltohydrolase
EC 3.2.133
maltogenic α‐amylase
Bacillus subtilis
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2021.6634

Internet

https://doi.org/10.2903/j.efsa.2021.6634

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