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欧盟评价来自一种转基因枯草芽孢杆菌的α-淀粉酶的安全性-新葡萄娱乐-25838.com葡京手机版

放大字体  缩小字体 工夫:2019-05-15 17:04 泉源:食物同伴网 作者: 可心   
中心提醒:2019年5月14日,欧盟食物安全局公布关于来自转基因枯草芽孢杆菌(菌株NBA)的α-淀粉酶(alpha‐amylase)安全性的评价效果。
  食物同伴网讯  2019年5月14日,公布关于去自转(菌株NBA)的α-(alpha‐amylase)安全性的评价效果。
 
  据相识,这类食物酶是由DSM Food Specialities B.V. 公司用转基因枯草芽孢杆菌(菌株NBA)消费的。这类食物酶旨在用于烘焙历程,不露消费生物体的活细胞和重组DNA。经由评价,专家小组得出结论,这类食物酶正在预期运用条件下不会引发安全问题。
 
  局部原文报导以下:
 
  The food enzyme alpha‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with a genetically modified strain of Bacillus subtilis strain NBA by DSM Food Specialities B.V. This α‐amylase is intended to be used in baking processes. The genetic modifications do not give rise to safety concerns and the food enzyme is free from viable cells of the production organism and recombinant DNA. The parental strain meets the required qualifications to be considered as a Qualified Presumption of Safety (QPS) organism and is therefore presumed to be safe. Since the production strain is not cytotoxic and since the introduced genetic modifications do not raise safety concerns, the presumption of safety made for the parental strain is extended to the production strain. The conclusions on safety of the food enzyme are made following the QPS approach in relation to the production strain, with additional consideration of the conditions of manufacture. However, the Panel considers no toxicological studies other than assessment of allergenicity necessary.
 
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