Safety evaluation of the food enzyme α-amylase from the non-genetically modified Bacillus amyloliquefaciens strain LMG-S 32676.

ABSTRACT: The food enzyme α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1) is produced with the non-genetically modified microorganism Bacillus amyloliquefaciens strain LMG-S 32676 by Enmex SA de CV, a Kerry Company. The food enzyme under assessment is intended to be used in six food manufacturing processes: baking processes, brewing processes, distilled alcohol production, starch processing for the production of glucose syrups and other starch hydrolysates, refined and unrefined sugar production and yeast processing. Since residual amounts of total organic solids (TOS) are removed in distilled alcohol production and starch processing for glucose syrups production and other starch hydrolysates, the dietary exposure estimation was made only for the remaining four food proces

SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) 

PROVIDER: S-EPMC10565612 | biostudies-literature | 2023 Oct

REPOSITORIES: biostudies-literature