Safety evaluation of the food enzyme maltogenic α‐amylase from the genetically modified Saccharomyces cerevisiae strain LALL‐MA

The food enzyme maltogenic α‐amylase (4‐α‐d‐glucan α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐MA by Lallemand Baking Solutions. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells...

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Detalles Bibliográficos
Autores principales: Silano, Vittorio, Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lambré, Claude, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Glandorf, Boet, Herman, Lieve, Liu, Yi, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7893533/
https://www.ncbi.nlm.nih.gov/pubmed/33659030
http://dx.doi.org/10.2903/j.efsa.2021.6434

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7893533/
https://www.ncbi.nlm.nih.gov/pubmed/33659030
http://dx.doi.org/10.2903/j.efsa.2021.6434

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