据了解，这种食品酶是由转基因地衣芽孢杆菌菌株DP-Dzb115生产的，旨在用于谷物和其他谷物的加工，以生产焙烤产品。
经过评估，专家小组得出结论，这种食品酶在预期使用条件下不会引起安全问题。部分原文报道如下：
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 licheniformis strain DP-Dzb115 by Genencor International B.V. The production strain meets the requirements for the qualified presumption of safety (QPS) approach. The food enzyme was considered 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 products. The dietary exposure was estimated to be up to 0.222 mg Total Organic Solids/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of concerns resulting from the food enzyme manufacturing process, toxicity tests were considered unnecessary by the Panel. A search for the homology of the amino acid sequence of the glucan 1,4-α-maltohydrolase to known allergens was made and matches with three respiratory and one injected allergens were found. The Panel considered that a risk of allergic reactions upon dietary exposure cannot be excluded, but that 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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