Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus amyloliquefaciens strain BA

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified microorganism Bacillus amyloliquefaciens strain BA by HBI Enzymes Inc. The enzyme under assessment is intended to be used in six food processes: baking processes, brewing processes, di...

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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, Roos, Yrjö, Andryszkiewicz, Magdalena, Apergi, Kyriaki, Fernàndez‐Fraguas, Cristina, Liu, Yi, Peluso, Silvia, di Piazza, Giulio, 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/PMC10388231/
https://www.ncbi.nlm.nih.gov/pubmed/37529618
http://dx.doi.org/10.2903/j.efsa.2023.8157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10388231/
https://www.ncbi.nlm.nih.gov/pubmed/37529618
http://dx.doi.org/10.2903/j.efsa.2023.8157

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