據(jù)了解，這種食品酶是Advanced Enzyme Technologies Ltd.使用非轉(zhuǎn)基因短小芽孢桿菌（Bacillus pumilus） BLXSC菌株生產(chǎn)的，旨在用于烘焙過程、用于生產(chǎn)淀粉和谷蛋白級(jí)分的谷物處理及蒸餾酒精生產(chǎn)中。經(jīng)過評(píng)估，評(píng)估小組得出結(jié)論，這種食品酶在預(yù)期使用條件下不會(huì)引起安全問題。部分原文報(bào)道如下：
The food enzyme 1,4‐β‐d‐xylan xylanohydrolase （EC 3.2.1.8） is produced with the non‐genetically modified strain Bacillus pumilus （strain BLXSC） by Advanced Enzyme Technologies Ltd. The food enzyme is intended to be used in baking processes, grain treatment for the production of starch and gluten fractions, and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for baking processes. based on the maximum recommended use levels for baking processes, and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme-Total Organic Solids （TOS） was estimated to be up to 0.138 mg TOS/kg body weight （bw） per day. As the production strain of B. pumilus meets the requirements for a Qualified Presumption of Safety （QPS） approach, no toxicological data are required. Similarity of the amino acid sequence to those of known allergens was searched and no match was found. The Panel considered that under the intended conditions of use （other than distilled alcohol production）， the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but is considered to be low. based on the QPS status of the production strain and 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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