Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus subtilis strain AR‐651

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus subtilis strain AR‐651 by AB Enzymes. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of the production organis...

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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, Aguilera, Jaime, Andryszkiewicz, Magdalena, Liu, Yi, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9936607/
https://www.ncbi.nlm.nih.gov/pubmed/36818640
http://dx.doi.org/10.2903/j.efsa.2023.7468

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9936607/
https://www.ncbi.nlm.nih.gov/pubmed/36818640
http://dx.doi.org/10.2903/j.efsa.2023.7468

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