Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain NZYM‐AC

Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain NZYM‐AC

Abstract The food enzyme α‐amylase (1,4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain NZYM‐AC by Novozymes A/S. The genetic modifications do not give rise to safety concerns and the production strain meets the requirements for the qu...

Full description

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, Cristina Fernàndez‐Fraguas, Ana Gomes, Yi Liu, Giulio diPiazza, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-11-01
Series:EFSA Journal
Subjects:
1,4‐α‐d‐glucan glucanohydrolase
Bacillus licheniformis
EC 3.2.1.1
food enzyme
genetically modified microorganism
glycogenase
Online Access:https://doi.org/10.2903/j.efsa.2023.8393

Internet

https://doi.org/10.2903/j.efsa.2023.8393

Similar Items