Safety evaluation of the food enzyme α‐amylase from Aspergillus oryzae (strain DP‐Bzb41)

Safety evaluation of the food enzyme α‐amylase from Aspergillus oryzae (strain DP‐Bzb41)

Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase, EC 3.2.1.1) is produced with a non‐genetically modified Aspergillus oryzae (strain DP‐Bzb41) by Danisco US Inc. (USA). The α‐amylase food enzyme is intended to be used in baking, brewing, distilled alcohol production and starch proce...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Francesca Marcon, André Penninks, Magdalena Andryszkiewicz, Davide Arcella, Ana Gomes, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Claudia Roncancio Peña, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2019-11-01
Series:EFSA Journal
Subjects:
food enzyme
α‐amylase
4‐α‐D‐glucan glucanohydrolase
EC 3.2.1.1
Aspergillus oryzae
non‐genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2019.5899

Internet

https://doi.org/10.2903/j.efsa.2019.5899

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