Safety evaluation of the food enzyme β‐amylase obtained from barley (Hordeum vulgare)
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DOI: 10.2903/j.efsa.2017.4756
Abstract: Abstract The food enzyme considered in this opinion is a 4‐α‐d‐glucan maltohydrolase (EC 3.2.1.2) obtained from grain of barley (Hordeum vulgare), by the companies Genencor International B.V. and Senson Oy. This β‐amylase is intended to… read more here.
Keywords: food enzyme; enzyme amylase; food; barley ... See more keywords
Safety evaluation of the food enzyme α‐amylase from the genetically modified Pseudomonas fluorescens strain BD15754
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DOI: 10.2903/j.efsa.2020.6043
Abstract: Abstract The food enzyme α‐amylase (4‐a‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Pseudomonas fluorescens strain BD15754 by BASF Enzymes LLC1. The food enzyme is free from viable cells of the production organism… read more here.
Keywords: food; enzyme amylase; food enzyme; genetically modified ... See more keywords
Safety evaluation of the food enzyme β‐amylase from Bacillus flexus strain AE‐BAF
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DOI: 10.2903/j.efsa.2021.6635
Abstract: Abstract The food enzyme β‐amylase (4‐α‐d‐glucan maltohydrolase, EC 3.2.1.2) is produced with the non‐genetically modified Bacillus flexus strain AE‐BAF by Amano Enzyme Inc. The production strain has been shown to qualify for Qualified Presumption of… read more here.
Keywords: production; enzyme; food; enzyme amylase ... See more keywords
Safety evaluation of the food enzyme α‐amylase from Cellulosimicrobium funkei strain AE‐AMT
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DOI: 10.2903/j.efsa.2022.7463
Abstract: Abstract 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.… read more here.
Keywords: safety; cellulosimicrobium funkei; enzyme; food enzyme ... See more keywords