Safety evaluation of a second extension of use of the food enzyme α‐amylase from the non‐genetically modified Cellulosimicrobium funkei strain AE‐AMT

Safety evaluation of a second extension of use 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 i.e. EC 3.2.1.1) is produced with the non‐genetically modified Cellulosimicrobium funkei strain AE‐AMT by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that the food enzyme did...

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Main Authors: EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Yi Liu, Roos Anna deNijs, Giulio diPiazza
Format: Article
Language:English
Published: Wiley 2024-07-01
Series:EFSA Journal
Subjects:
4‐α‐d‐glucan glucanohydrolase
Cellulosimicrobium funkei
EC 3.2.1.1
EFSA‐Q‐2014‐00544
EFSA‐Q‐2022‐00532
EFSA‐Q‐2023‐00663
Online Access:https://doi.org/10.2903/j.efsa.2024.8948
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https://doi.org/10.2903/j.efsa.2024.8948

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