Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Bacillus licheniformis strain NZYM‐SD

Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Bacillus licheniformis strain NZYM‐SD

Abstract The food enzyme glucan 1,4‐α‐maltohydrolase (4‐α‐d‐glucan α‐maltohydrolase; 3.2.1.133) is produced with the genetically modified Bacillus licheniformis strain NZYM‐SD by Novozymes A/S. The genetic modifications did not give rise to safety concerns. The production strain has been shown to qu...

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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, Lieve Herman, Magdalena Andryszkiewicz, Davide Arcella, Yi Liu, Rita Ferreira de Sousa, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2022-06-01
Series:EFSA Journal
Subjects:
Food enzyme
glucan 1,4‐α‐maltohydrolase
4‐alpha‐d‐glucan alpha‐maltohydrolase
maltogenic amylase
3.2.1.133
Bacillus licheniformis
Online Access:https://doi.org/10.2903/j.efsa.2022.7368

Internet

https://doi.org/10.2903/j.efsa.2022.7368

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