Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Saccharomyces cerevisiae strain LALL‐MA+

Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Saccharomyces cerevisiae strain LALL‐MA+

Abstract The food enzyme glucan 1,4‐α‐maltohydrolase (4‐α‐d‐glucan α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐MA+ by Danstar Ferment AG. The genetic modifications do not give rise to safety concerns. The food enzyme is free from via...

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Bibliographic Details
Main Authors: EFSA FEZ Panel (EFSA Panel on Food Enzymes), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize de Lourdes Marzo Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Cristina Fernàndez‐Fraguas, Yi Liu, Eleonora Marini
Format: Article
Language:English
Published: Wiley 2024-08-01
Series:EFSA Journal
Subjects:
4‐α‐d‐glucan α‐maltohydrolase
EC 3.2.1.133
EFSA‐Q‐2023‐00533
food enzyme
genetically modified microorganism
glucan 1,4‐α‐maltohydrolase
Online Access:https://doi.org/10.2903/j.efsa.2024.8935
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