Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Bacillus subtilis strain AR‐513

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‐513 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the produ...

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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, 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/PMC10658513/
https://www.ncbi.nlm.nih.gov/pubmed/38027449
http://dx.doi.org/10.2903/j.efsa.2023.8389

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10658513/
https://www.ncbi.nlm.nih.gov/pubmed/38027449
http://dx.doi.org/10.2903/j.efsa.2023.8389

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