Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain DP‐Dzb52

Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain DP‐Dzb52

Abstract The food enzyme α‐amylase (1,4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzb52 by Danisco US Inc. The production strain contains multiple copies of an antimicrobial resistance gene. However, based on the absence of vi...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk van Loveren, Laurence Vernis, Holger Zorn, Sirpa Kärenlampi, André Penninks, Magdalena Andryszkiewicz, Ana Gomes, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Karl‐Heinz Engel, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2021-04-01
Series:EFSA Journal
Subjects:
food enzyme
α‐amylase
1,4‐α‐d‐glucan glucanohydrolase
EC 3.2.1.1
glycogenase
Bacillus licheniformis
Online Access:https://doi.org/10.2903/j.efsa.2021.6564

Internet

https://doi.org/10.2903/j.efsa.2021.6564

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