Safety evaluation of the food enzyme β‐amylase from genetically modified Bacillus licheniformis strain NZYM‐JA

The food enzyme considered in this opinion is a β‐amylase (4‐α‐d‐glucan maltohydrolase; EC 3.2.1.2), produced with genetically modified Bacillus licheniformis strain NZYM‐JA by Novozymes A/S (Denmark). The β‐amylase food enzyme is intended to be used in starch processing for the production of glucos...

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Detalles Bibliográficos
Autores principales: Silano, Vittorio, Bolognesi, Claudia, Castle, Laurence, Cravedi, Jean‐Pierre, Fowler, Paul, Franz, Roland, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Mennes, Wim, Milana, Maria Rosaria, Penninks, André, Smith, Andrew, Tavares Poças, Maria de Fátima, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina‐Aurelia, Chesson, Andrew, Glandorf, Boet, Herman, Lieve, Jany, Klaus‐Dieter, Marcon, Francesca, Želježic, Davor, Aguilera‐Gómez, Margarita, Andryszkiewicz, Magdalena, Divéki, Zoltán, Kovalkovičová, Natália, Engel, Karl‐Heinz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009947/
https://www.ncbi.nlm.nih.gov/pubmed/32625609
http://dx.doi.org/10.2903/j.efsa.2017.4896

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009947/
https://www.ncbi.nlm.nih.gov/pubmed/32625609
http://dx.doi.org/10.2903/j.efsa.2017.4896

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