Safety evaluation of the food enzyme α-amylase from Bacillus licheniformis (strain DP-Dzb44)

Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger-Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, André Penninks, Davor Želježic, Ana GomesKarl-Heinz Engel, Andrew Chesson

Risultato della ricerca: Contributo in rivistaArticolo in rivista

5 Citazioni (Scopus)


The food enzyme α-amylase (1,4-α-d-glucan glucanohydrolase; EC is produced with the genetically modified Bacillus licheniformis strain DP-Dzb44 by Danisco US Inc. The production strain of the food enzyme contains multiple copies of a known antimicrobial resistance gene. However, based on the absence of viable cells and DNA from the production organism in the food enzyme, this is not considered to be a risk. The α-amylase is intended to be used in distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation, toxicological studies were not considered necessary and no dietary exposure was calculated. Similarity of the amino acid sequence to those of known allergens was searched and one match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions can be excluded. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
Lingua originaleEnglish
pagine (da-a)N/A-N/A
RivistaEFSA Journal
Stato di pubblicazionePubblicato - 2019


  • 1
  • 4-α-d-glucan glucanohydrolase
  • Bacillus&nbsp
  • EC
  • food enzyme
  • genetically modified microorganism
  • glycogenase
  • licheniformis
  • α-amylase


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