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Browsing by Subject "EC 3.2.1.133"

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

Silano, Vittorio; Barat Baviera, José Manuel; Bolognesi, Claudia; Cocconcelli, Pier Sandro; Crebelli, Riccardo; Gott, David Michael; Grob, Konrad; Lambre, Claude; Lampi, Evgenia; Mengelers, Marcel; Mortensen, Alicja; Riviere, Gilles; Steffensen, Inger-Lise; Tlustos, Christina; Van Loveren, Henk (Willey, 2021-02)

[EN] The food enzyme maltogenic alpha-amylase (4-alpha-D-glucan a-maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALL-MA by Lallemand Baking Solutions. The genetic ...

Now showing items 1-1 of 1