Safety evaluation of the food enzyme α‐amylase from Cellulosimicrobium funkei strain AE‐AMT

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Cellulosimicrobium funkei strain AE‐AMT by Amano Enzyme Inc. The food enzyme is free from viable cells of the production organism. It is intended to be used in starch processing for ma...

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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, Andryszkiewicz, Magdalena, Gomes, Ana, Liu, Yi, 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/PMC9347237/
https://www.ncbi.nlm.nih.gov/pubmed/35936945
http://dx.doi.org/10.2903/j.efsa.2022.7463

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9347237/
https://www.ncbi.nlm.nih.gov/pubmed/35936945
http://dx.doi.org/10.2903/j.efsa.2022.7463

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