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

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

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 BABSC by Advanced Enzyme Technologies Ltd. The requirements for the qualified presumption of safety (QPS) approach have not been met....

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, Magdalena Andryszkiewicz, Daniele Cavanna, Natalia Kovalkovicova, Yi Liu, Simone Lunardi, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-01-01
Series:EFSA Journal
Subjects:
4‐α‐d‐glucan α‐maltohydrolase
Bacillus subtilis
EC 3.2.1.133
food enzyme
genetically modified microorganism
glucan 1,4‐α‐maltohydrolase
Online Access:https://doi.org/10.2903/j.efsa.2024.8508

Internet

https://doi.org/10.2903/j.efsa.2024.8508

Similar Items