Silano, VittorioBolognesi, ClaudiaCastle, LaurenceChipman, KevinCravedi, Jean-PierreFowler, PaulFranz, RolandGrob, KonradGürtler, RainerHusøy, TrineKärenlampi, SirpaMennes, WimMilana, Maria RosariaPfaff, KarlaRiviere, GillesSrinivasan, JannaviTavares Poças, Maria de FátimaTlustos, ChristinaWölfle, DetlefZorn, HolgerHerman, LieveJany, Klaus-DieterMarcon, FrancescaPenninks, AndréSmith, AndrewArcella, DavideGomes, AnaKovalkovičová, NatáliaLiu, YiMaia, JoaquimEngel, Karl-HeinzEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)2021-10-282021-10-282018-05-02Silano, 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.2018.51681831-4732PubMedCentral: PMC7009641ORCID: /0000-0002-4831-9075/work/102536750https://hdl.handle.net/2164/17399Acknowledgements: 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.201192844engfood enzymemaltohydrolaseglucan 14-a-maltohydrolaseEC 3.2.1.133maltogenic a-amylaseBacillus subtilisgenetically modified microorganismR MedicineRJournal article10.2903/j.efsa.2018.5168165