(資料圖)

據了解，這種食品酶是由非轉基因嗜熱脫氮芽孢桿菌（Geobacillus thermodenitrificans）菌株TRBE14生產的，旨在用于谷物加工、烘焙加工以及肉類和魚類加工中。

經過評估，專家小組指出，該食品酶含有溶菌酶，是一種已知的過敏原。因此，不能排除致敏性。根據所提供的數據，小組得出結論，該食品酶在預期的使用條件下不會引起安全問題。部分原文報道如下：

The food enzyme 1,4-α-glucan branching enzyme ((1–4)-α-d-glucan:(1–4)-α-d-glucan 6-α-d-[(1–4)-α-d-glucano]-transferase; EC 2.4.1.18) is produced with the non-genetically modified Geobacillus thermodenitrificans strain TRBE14 by Nagase (Europa) GmbH. The production strain has been shown to qualify for the qualified presumption of safety (QPS) approach. The food enzyme is intended to be used in cereal-based processes, baking processes as well as meat and fish processing. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.29 mg TOS/kg body weight (bw) per day in European populations. Toxicological studies were not considered necessary given the QPS status of the production strain and the nature of the manufacturing process. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel noted that the food enzyme contains lysozyme, a known allergen. Therefore, allergenicity cannot be excluded. 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.