Safety evaluation of the food enzyme α-amylase from the genetically modified Pseudomonas fluorescens strain BD15754

Keyphrases

• Genetic Modification 100%
• Amylase 100%
• Pseudomonas Fluorescens 100%
• Safety Assessment 100%
• Food Enzyme 100%
• Organic Solids 40%
• Residual Amount 40%
• Glucose Syrup 40%
• Dietary Exposure 40%
• High Dose 20%
• Resistance Development 20%
• Amino Acid Sequence 20%
• Antimicrobial 20%
• Allergen 20%
• Repeated Dose 20%
• Human Medicine 20%
• Safety Concerns 20%
• Recombinant DNA 20%
• Starch Processing 20%
• No-Match 20%
• Use Conditions 20%
• 90-day Oral Toxicity 20%
• Systemic Toxicity 20%
• NOAEL 20%
• Oral Toxicity Study 20%
• Distilled Alcohol 20%
• Glucan 20%
• Production Processing 20%
• Alcohol Production 20%
• Glucan Hydrolase 20%
• Distillation 20%
• Genotoxicity Test 20%
• EC 3.2.1.1 20%
• Allergic Sensitization 20%
• Viable Cells 20%

Immunology and Microbiology

• Pseudomonas fluorescens 100%
• Body Weight 50%
• Amino Acid Sequence 50%
• Sensitization 50%
• Allergen 50%
• No-Observed-Adverse-Effect Level 50%
• Drug Megadose 50%
• Repeated Drug Dose 50%

Food Science

• Koji 100%
• Dietary Exposure 50%
• Starch 25%
• Amino Acid 25%