Safety evaluation of an extension of use of the food enzyme β‐amylase from the non‐genetically modified Bacillus flexus strain AE‐BAF

Safety evaluation of an extension of use of the food enzyme β‐amylase from the non‐genetically modified Bacillus flexus strain AE‐BAF

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. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise t...

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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, Yi Liu, Giulio diPiazza, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-05-01
Series:EFSA Journal
Subjects:
Bacillus flexus
EC 3.2.1.2
EFSA‐Q‐2015‐00691
EFSA‐Q‐2023‐00308
food enzyme
β‐amylase
Online Access:https://doi.org/10.2903/j.efsa.2024.8772
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https://doi.org/10.2903/j.efsa.2024.8772

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