Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Bacillus subtilis strain AR‐513
Claude Lambré,
José Manuel Barat Baviera,
Claudia Bolognesi
et al.
Abstract:The food enzyme glucan 1,4α-maltohydrolase (4α-D-glucan α-maltohydrolase EC 3.2.1.133) is produced with the genetically modified Bacillus subtilis strain AR-513 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in four food manufacturing processes: processing of cereals and other grains for the production of baked products, other cerealbased products and glucose syrups an… Show more
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