Safety evaluation of the food enzyme bacillolysin from the non‐genetically modified Bacillus amyloliquefaciens strain AGS 430

The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain AGS 430 by Kerry Ingredients & Flavours Ltd. The production strain qualifies for the qualified presumption of safety (QPS) approach to safety assessment. 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, Herman, Lieve, Aguilera, Jaime, Andryszkiewicz, Magdalena, Fernàndez‐Fraguas, Cristina, Liu, Yi, 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/PMC10687769/
https://www.ncbi.nlm.nih.gov/pubmed/38035137
http://dx.doi.org/10.2903/j.efsa.2023.8392

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10687769/
https://www.ncbi.nlm.nih.gov/pubmed/38035137
http://dx.doi.org/10.2903/j.efsa.2023.8392

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