Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Bacillus subtilis strain MAMDSM

Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Bacillus subtilis strain MAMDSM

Abstract The food enzyme glucan 1,4‐α‐maltohydrolase (4‐α‐d‐glucan α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Bacillus subtilis strain MAMDSM by DSM Food Specialties. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cel...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP Panel), 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, Yrjö Roos, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu, Silvia Peluso, Giulio diPiazza, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-11-01
Series:EFSA Journal
Subjects:
4‐α‐d‐glucan α‐maltohydrolase
Bacillus subtilis
EC 3.2.1.133
genetically modified microorganism
Glucan 1,4‐α‐maltohydrolase
maltogenic α‐amylase
Online Access:https://doi.org/10.2903/j.efsa.2023.8410

Internet

https://doi.org/10.2903/j.efsa.2023.8410

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