Safety evaluation of the food enzyme alpha‐amylase from a genetically modified Trichoderma reesei (strain DP‐Nzb48)

Safety evaluation of the food enzyme alpha‐amylase from a genetically modified Trichoderma reesei (strain DP‐Nzb48)

Abstract The food enzyme alpha‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with a genetically modified strain of Trichoderma reesei by Danisco US Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organi...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, 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, Zorn Holger, Klaus‐Dieter Jany, Boet Glandorf, André Penninks, Davor Želježic, Jaime Aguilera, Magdalena Andryszkiewicz, Davide Arcella, Yi Liu, Karl‐Heinz Engel, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2019-01-01
Series:EFSA Journal
Subjects:
food enzyme
α‐amylase
4‐α‐d‐glucan glucanohydrolase
Amylase
glycogenase EC 3.2.1.1
Trichoderma reesei
Online Access:https://doi.org/10.2903/j.efsa.2019.5553

Internet

https://doi.org/10.2903/j.efsa.2019.5553

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