Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus licheniformis strain T74

The food enzyme α‐amylase (4‐α‐D‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified microorganism Bacillus licheniformis strain T74 by Novozymes A/S. The production strain met the qualifications of the qualified presumption of safety (QPS) approach. The food enzyme is...

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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, Aguilera, Jaime, Andryszkiewicz, Magdalena, Apergi, Kyriaki, Cavanna, Daniele, Peluso, Silvia, de Sousa, Rita Ferreira, Liu, Yi, 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/PMC10394590/
https://www.ncbi.nlm.nih.gov/pubmed/37539079
http://dx.doi.org/10.2903/j.efsa.2023.8160

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10394590/
https://www.ncbi.nlm.nih.gov/pubmed/37539079
http://dx.doi.org/10.2903/j.efsa.2023.8160

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