Safety evaluation of the food enzyme glucan‐1,4‐α‐maltohydrolase from the genetically modified Bacillus subtilis strain AR‐453

Safety evaluation of the food enzyme glucan‐1,4‐α‐maltohydrolase from the genetically modified Bacillus subtilis strain AR‐453

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 AR‐453 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of...

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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, Yrjö Roos, Magdalena Andryszkiewicz, Yi Liu, Simone Lunardi, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-07-01
Series:EFSA Journal
Subjects:
food enzyme
glucan 1,4‐α‐maltohydrolase
4‐α‐d‐glucan α‐maltohydrolase
EC 3.2.1.133
maltogenic α‐amylase
Bacillus subtilis
Online Access:https://doi.org/10.2903/j.efsa.2023.8089

Internet

https://doi.org/10.2903/j.efsa.2023.8089

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