Safety evaluation of an extension of use of a food enzyme containing bacillolysin and subtilisin activities from the non‐genetically modified Bacillus amyloliquefaciens strain AR‐383
Year: 2026
Type: article
Abstract: The food enzyme with two declared activities, bacillolysin (EC 3.4.24.28) and subtilisin (EC 3.4.21.62) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain AR‐383 by AB Enzymes GmbH. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in nine food manufacturing processes. Subsequently, the applicant has requested to extend its use to include three additional processes. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of 12 food manufacturing processes. As the food enzyme–total organic solids (TOS) are removed in one process, the dietary exposure to the food enzyme–TOS was estimated for the remaining 11 food manufacturing processes. It was estimated to be up to 7.469 mg TOS/kg body weight per day in European populations. Based on the revised dietary exposure and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.
Source: EFSA Journal
Authors: EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Valentina Tokić, Daniele Cavanna, Yi Liu
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,400
OpenAlex ID: W7147116073