欧盟评估非转基因解淀粉芽孢杆菌菌株AR-383生产的含芽孢杆菌溶素和枯草杆菌蛋白酶活性的食品酶的安全性

核心提示：2026年4月1日，欧盟食品安全局就一种含芽孢杆菌溶素和枯草杆菌蛋白酶活性的食品酶的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）

　　 2026年4月1日，欧盟食品安全局就一种含芽孢杆菌溶素和枯草杆菌蛋白酶活性的食品酶的安全性评价发布意见。
　　据了解，这种食品酶是由非转基因解淀粉芽孢杆菌菌株AR-383生产的，旨在用于12种食品生产过程。

　　经过评估，专家小组得出结论，该食品酶在预期的使用条件下不会引起安全问题。部分原文报道如下：

　　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.