Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain NZYM‐BC

The food enzyme α‐amylase (4‐α‐d‐glucan glucanhydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain NZYM‐BC by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The production strain was shown to qualify for the qualified presumpti...

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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, Aguilera, Jaime, Andryszkiewicz, Magdalena, Liu, Yi, Ferreira de Sousa, Rita, Rainieri, Sandra, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9247866/
https://www.ncbi.nlm.nih.gov/pubmed/35795294
http://dx.doi.org/10.2903/j.efsa.2022.7370

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9247866/
https://www.ncbi.nlm.nih.gov/pubmed/35795294
http://dx.doi.org/10.2903/j.efsa.2022.7370

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