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Safety evaluation of food enzyme glucan 1,4-α-maltohydrolase produced with a genetically modified Bacillus subtilis (strain MAM)

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dc.contributor.authorSilano, Vittorio
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorCastle, Laurence
dc.contributor.authorChipman, Kevin
dc.contributor.authorCravedi, Jean-Pierre
dc.contributor.authorFowler, Paul
dc.contributor.authorFranz, Roland
dc.contributor.authorGrob, Konrad
dc.contributor.authorGürtler, Rainer
dc.contributor.authorHusøy, Trine
dc.contributor.authorKärenlampi, Sirpa
dc.contributor.authorMennes, Wim
dc.contributor.authorMilana, Maria Rosaria
dc.contributor.authorPfaff, Karla
dc.contributor.authorRiviere, Gilles
dc.contributor.authorSrinivasan, Jannavi
dc.contributor.authorTavares Poças, Maria de Fátima
dc.contributor.authorTlustos, Christina
dc.contributor.authorWölfle, Detlef
dc.contributor.authorZorn, Holger
dc.contributor.authorHerman, Lieve
dc.contributor.authorJany, Klaus-Dieter
dc.contributor.authorMarcon, Francesca
dc.contributor.authorPenninks, André
dc.contributor.authorSmith, Andrew
dc.contributor.authorArcella, Davide
dc.contributor.authorGomes, Ana
dc.contributor.authorKovalkovičová, Natália
dc.contributor.authorLiu, Yi
dc.contributor.authorMaia, Joaquim
dc.contributor.authorEngel, Karl-Heinz
dc.contributor.authorEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.date.accessioned2021-10-28T09:55:01Z
dc.date.available2021-10-28T09:55:01Z
dc.date.issued2018-05-02
dc.descriptionAcknowledgements: The Panel wishes to thank the member of the Working Group on Applications: Davor Zeljezic for the preparatory work on this scientific output and EFSA staff members: Margarita Aguilera-Gomez and Magdalena Andryszkiewicz for the support provided to this scienti fic output.en
dc.format.extent20
dc.format.extent1192844
dc.identifier207724526
dc.identifier527abafe-0b80-4bb2-b7c1-831b59672bb1
dc.identifier32625890
dc.identifier85062108914
dc.identifier.citationSilano, V, Bolognesi, C, Castle, L, Chipman, K, Cravedi, J-P, Fowler, P, Franz, R, Grob, K, Gürtler, R, Husøy, T, Kärenlampi, S, Mennes, W, Milana, M R, Pfaff, K, Riviere, G, Srinivasan, J, Tavares Poças, M D F, Tlustos, C, Wölfle, D, Zorn, H, Herman, L, Jany, K-D, Marcon, F, Penninks, A, Smith, A, Arcella, D, Gomes, A, Kovalkovičová, N, Liu, Y, Maia, J, Engel, K-H & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2018, 'Safety evaluation of food enzyme glucan 1,4-α-maltohydrolase produced with a genetically modified Bacillus subtilis (strain MAM)' EFSA Journal, vol. 16, no. 5. https://doi.org/10.2903/j.efsa.2018.5168en
dc.identifier.doi10.2903/j.efsa.2018.5168
dc.identifier.iss5en
dc.identifier.issn1831-4732
dc.identifier.otherPubMedCentral: PMC7009641
dc.identifier.otherORCID: /0000-0002-4831-9075/work/102536750
dc.identifier.urihttps://hdl.handle.net/2164/17399
dc.identifier.vol16en
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.subjectfood enzymeen
dc.subjectmaltohydrolaseen
dc.subjectglucan 1en
dc.subject4-a-maltohydrolaseen
dc.subjectEC 3.2.1.133en
dc.subjectmaltogenic a-amylaseen
dc.subjectBacillus subtilisen
dc.subjectgenetically modified microorganismen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleSafety evaluation of food enzyme glucan 1,4-α-maltohydrolase produced with a genetically modified Bacillus subtilis (strain MAM)en
dc.typeJournal articleen

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