Safety evaluation of the food enzyme a-amylase from the genetically modified Bacillus amyloliquefaciens strain DP-Czb53

food enzyme, a-amylase, 4-a-D-glucan glucanohydrolase, 1,4-a-D-glucan glucanohydrolase, EC, Bacillus amyloliquefaciens, genetically modified microorganism
First published in the EFSA Journal
28 Octubre 2020
9 Septiembre 2020
Scientific Opinion

Note: The full opinion will be published in accordance with Article 12 of Regulation (EC) No 1331/2008 once the decision on confidentiality will be received from the European Commission.


The food enzyme a-amylase (4-a-D-glucan glucohydrolase; EC is produced with the genetically modified B. amyloliquefaciens strain DP-Czb53 by Danisco US Inc. The genetic modifications do not raise safety concerns, except for the presence of a multicopy plasmid carrying known antimicrobial resistance genes. 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 food enzyme is intended to be used in starch processing for the production of glucose syrups. Toxicological studies and dietary exposure estimation were not considered necessary. 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 by dietary exposure cannot be excluded, but the likelihood for this to occur is considered to be low. 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.

Panel members at the time of adoption

Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger-Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Ana Gomes, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu and Andrew Chesson
Panel on Food Contact Materials, Enzymes and Processing Aids
fip [at]
EFSA Journal 2020;18(10):6185
Question Number
On request from
European Commission