Safety evaluation of the food enzyme maltogenic α-amylase from the genetically modified Saccharomyces cerevisiae strain LALL-MA.

ABSTRACT: The food enzyme maltogenic α-amylase (4-α-d-glucan α-maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALL-MA by Lallemand Baking Solutions. 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. The food enzyme is intended to be used in baking processes. Based on the maximum use level recommended for the baking processes and individual data from the EFSA Comprehensive European Food Consumption Database, dietary exposure was estimated to be up to 0.059 mg total organic solids (TOS)/kg body weight per day in European populations. As the production strain of S. cerevisiae meets the requirements for a Qualified Presumption of Safety (QP

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

PROVIDER: S-EPMC7893533 | biostudies-literature | 2021 Feb

REPOSITORIES: biostudies-literature