據了解，這種食品酶是由轉基因枯草芽孢桿菌菌株MAMDSM生產的，旨在用于谷物和其他谷物的加工，以生產烘焙和釀造產品。

 

　　經過評估，專家小組認為，在預期的使用條件下，不能排除飲食暴露引起過敏和誘發(fā)反應的風險，但這種情況發(fā)生的可能性很低。根據所提供的數據，評估小組得出結論，這種食品酶在預期使用條件下不會引起安全問題。部分原文報道如下：

 

　　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 MAMDSM by DSM Food Specialties. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in the processing of cereals and other grains for the production of baked and brewed products. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.204 mg TOS/kg body weight (bw) per day in European populations. The production strain meets the requirements for the QPS approach. As no concerns arising from the manufacturing process have been identified, the Panel considered that toxicological tests were not needed for the assessment of this food enzyme. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and four matches were found. The Panel considered that the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is 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.

 

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