Safety evaluation of the food enzyme α‐amylase from a genetically modified strain of Bacillus licheniformis (DP‐Dzb54)

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzb54 by Danisco. The α‐amylase is intended to be used in starch processing for the production of glucose syrups. Residual amounts of total organic solids...

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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, Aguilera, Jaime, Andryszkiewicz, Magdalena, Diveki, Zoltán, 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/PMC7009269/
https://www.ncbi.nlm.nih.gov/pubmed/32626094
http://dx.doi.org/10.2903/j.efsa.2019.5549

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009269/
https://www.ncbi.nlm.nih.gov/pubmed/32626094
http://dx.doi.org/10.2903/j.efsa.2019.5549

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