Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain DP‐Dzb106

Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain DP‐Dzb106

Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzb106 by Genencor International B.V. The production strain met the requirements for the qualified presumption of safety (QPS). The food enzyme wa...

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Bibliographic Details
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 Solano, Henk Van Loveren, Laurence Vernis, Silvia Peluso, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu
Format: Article
Language:English
Published: Wiley 2025-07-01
Series:EFSA Journal
Subjects:
α‐amylase
Bacillus licheniformis
EC 3.2.1.1
EFSA‐Q‐2024‐00067
food enzyme
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2025.9529
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