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

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 MAMDSM by DSM Food Specialties. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the...

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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, Cavanna, Daniele, 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/PMC10665996/
https://www.ncbi.nlm.nih.gov/pubmed/38027448
http://dx.doi.org/10.2903/j.efsa.2023.8410

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10665996/
https://www.ncbi.nlm.nih.gov/pubmed/38027448
http://dx.doi.org/10.2903/j.efsa.2023.8410

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