Safety evaluation of the food enzyme α-amylase from the genetically modified <i>Bacillus licheniformis</i> 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 was considered free from viable cells of the production organism, but not from its DNA. It is intended to be used in three food manufacturing processes. Since residual amounts of food enzyme-total organic solids (TOS) are removed in two food manufacturing processes, dietary exposure was calculated only for the remaining one. It was estimated to be up to 2.084 mg TOS/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of concerns resulting fro

SUBMITTER: EFSA Panel on Food Enzymes (FEZ) 

PROVIDER: S-EPMC12278341 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature