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Determining the Safety of Maltogenic Amylase Produced by rDNA Technology

  • Andersen J
  • Diderichsen B
  • Hjortkjaer R
  • et al.
Journal of Food Protection (1987) 50(6) 521-526
DOI: 10.4315/0362-028x-50.6.521
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Abstract

A maltogenic amylase produced by a genetically engineered Bacillus subtilis was studied to evaluate its safety in the food industry. First, the safety of the component parts used in the cloning process, i.e. the host organism (B. subtilis), the donor organism (Bacillus stearothermophilus) and the construction process, were evaluated.

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APA

Andersen, J. R., Diderichsen, B. K., Hjortkjaer, R. K., De Boer, A. S., Bootman, J., West, H., & Ashby, R. (1987). Determining the Safety of Maltogenic Amylase Produced by rDNA Technology. Journal of Food Protection, 50(6), 521–526. https://doi.org/10.4315/0362-028x-50.6.521

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