Safety evaluation of the food enzyme alpha‐amylase from a genetically modified Bacillus subtilis (strain NBA)

The food enzyme alpha‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with a genetically modified strain of Bacillus subtilis strain NBA by DSM Food Specialities B.V. This α‐amylase is intended to be used in baking processes. The genetic modifications do not give rise to safety conce...

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Detalles Bibliográficos
Autores principales: Silano, Vittorio, Barat Baviera, José Manuel, Bolognesi, Claudia, Brüschweiler, Beat Johannes, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Herman, Lieve, Penninks, André, Želježic, Davor, Andryszkiewicz, Magdalena, Arcella, Davide, Liu, Yi, Engel, Karl‐Heinz, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009207/
https://www.ncbi.nlm.nih.gov/pubmed/32626310
http://dx.doi.org/10.2903/j.efsa.2019.5681

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009207/
https://www.ncbi.nlm.nih.gov/pubmed/32626310
http://dx.doi.org/10.2903/j.efsa.2019.5681

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