Safety evaluation of the food enzyme β-amylase from genetically modified Bacillus licheniformis strain NZYM-JA

Flavourings and Processing Aids (CEF) EFSA Panel on Food Contact Materials Enzymes, Vittorio Silano, Claudia Bolognesi, Laurence Castle, Jean-Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, André Penninks, Andrew Smith, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Corina-Aurelia ZugravuAndrew Chesson, Boet Glandorf, Lieve Herman, Klaus-Dieter Jany, Francesca Marcon, Davor Želježic, Margarita Aguilera-Gómez, Magdalena Andryszkiewicz, Zoltán Divéki, Natália Kovalkovičová, Karl-Heinz Engel

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The food enzyme considered in this opinion is a β-amylase (4-α-d-glucan maltohydrolase; EC, produced with genetically modified Bacillus licheniformis strain NZYM-JA by Novozymes A/S (Denmark). The β-amylase food enzyme is intended to be used in starch processing for the production of glucose syrups. Since the residual amounts of total organic solids (TOS) in glucose syrups after filtration and purification during starch processing were considered negligible, no dietary exposure was calculated. Toxicological tests made with the food enzyme under application indicated that there was no concern with respect to genotoxicity, mutagenicity or systemic toxicity. The allergenicity was evaluated by searching for similarity of the amino acid sequence to those of known allergens; no match was found. The Panel considers that there are no indications for allergic reactions. Based on the genetic modifications performed, the manufacturing process, the compositional and biochemical data provided, the findings in the toxicological studies and allergenicity assessment, the Panel concludes that this food enzyme does not give rise to safety concerns under the intended conditions of use.
Original languageEnglish
Number of pages13
Specialist publicationEFSA Journal
PublisherEuropean Food Safety Authority (EFSA)
Publication statusPublished - Aug 2017


  • food enzyme
  • β-amylase
  • 4-α-d-glucan maltohydrolase
  • EC
  • Bacillus licheniformis
  • genetically modified microorganism


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