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

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 the prod...

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Detalles Bibliográficos
Autores principales: Lambré, Claude, Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Herman, Lieve, Roos, Yrjö, Andryszkiewicz, Magdalena, Liu, Yi, Lunardi, Simone, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10318490/
https://www.ncbi.nlm.nih.gov/pubmed/37409265
http://dx.doi.org/10.2903/j.efsa.2023.8089

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10318490/
https://www.ncbi.nlm.nih.gov/pubmed/37409265
http://dx.doi.org/10.2903/j.efsa.2023.8089

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