Safety evaluation of the food enzyme maltogenic α‐amylase from the genetically modified Bacillus subtilis strain ROM

The food enzyme maltogenic α‐amylase (glucan 1,4‐α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Bacillus subtilis strain ROM by DSM Food Specialities B.V. The genetic modifications do not give rise to safety concerns. The maltogenic α‐amylase is considered free from viable...

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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, 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/PMC8193509/
https://www.ncbi.nlm.nih.gov/pubmed/34136005
http://dx.doi.org/10.2903/j.efsa.2021.6634

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8193509/
https://www.ncbi.nlm.nih.gov/pubmed/34136005
http://dx.doi.org/10.2903/j.efsa.2021.6634

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