Updated safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Cellulosimicrobium funkei strain AE‐AMT

Updated safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Cellulosimicrobium funkei strain AE‐AMT

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. In a previous opinion, a safety evaluation of this food enzyme was completed, in which EFSA concluded that this fo...

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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, Yrjö Roos, Daniele Cavanna, Giulio Di Piazza, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-06-01
Series:EFSA Journal
Subjects:
food enzyme
α‐amylase
EC 3.2.1.1
4‐α‐d‐glucan glucanohydrolase
Microbacterium imperial
Cellulosimicrobium funkei
Online Access:https://doi.org/10.2903/j.efsa.2023.8101
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https://doi.org/10.2903/j.efsa.2023.8101

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