据了解，这种食品酶是由转基因枯草芽孢杆菌菌株BABSC生产的，旨在用于烘焙工艺和淀粉加工以生产葡萄糖浆和其他淀粉水解产物。

 

　　经过评估，专家小组认为，这种食品酶在预期使用条件下不会引起安全问题。部分原文报道如下：

 

　　The food enzyme glucan 1,4-α-maltohydrolase (4-α-d-glucan α-maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Bacillus subtilis strain BABSC by Advance Enzyme Technologies, Ltd. In a previous opinion, the Panel on Food Contact Materials, Enzymes and Processing Aids of the European Food Safety Authority could not conclude on the safety of this food enzyme due to insufficient data to consider the production strain to qualify for the qualified presumption of safety (QPS) approach, and the absence of toxicological studies. The new data provided by the applicant showed that the production strain qualifies for the QPS approach and therefore, no toxicological studies are considered necessary. based on the new data provided and the evaluation of the data previously submitted, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

 

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