2023年11月30日，歐盟食品安全局就一種食品酶枯草桿菌金屬蛋白酶（bacillolysin）的安全性評價發布意見。
據了解，這種食品酶是由非轉基因解淀粉芽孢桿菌菌株GNP生產的，旨在用于九種食品生產過程:加工谷物和其他谷物以生產焙烤產品、除焙烤、釀造產品和蒸餾酒精以外的谷物基產品；用于生產調味制劑和改良乳蛋白的乳制品加工；加工肉類和魚類產品以生產蛋白質水解產物；加工源自植物和真菌的產品，用于生產蛋白水解產物和基于植物的牛奶和奶制品類似物。
經過評估，專家小組認為，在預期的使用條件下（蒸餾酒精生產除外），不能排除飲食暴露引起過敏反應的風險，但這種可能性被認為很低。根據所提供的數據，評估小組得出結論，這種食品酶在預期使用條件下不會引起安全問題。部分原文報道如下：
The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non-genetically modified Bacillus amyloliquefaciens strain GNP by DSM Food Specialties B.V. The production strain qualifies for the qualified presumption of safety (QPS) approach to safety assessment. The food enzyme is intended to be used in nine food manufacturing processes: processing of cereals and other grains for the production of baked products, cereal-based products other than baked, brewed products and distilled alcohol; processing of dairy products for the production of flavouring preparation and modified milk proteins; processing of meat and fish products for the production of protein hydrolysates; processing of plant- and fungal-derived products for the production of protein hydrolysates and plant-based analogues of milk and milk products. Since the food enzyme–total organic solids (TOS) is not carried into distilled alcohols, dietary exposure was estimated only to the remaining eight food processes. Exposure was estimated to be up to 17.934 mg TOS/kg body weight per day in European populations. As the production strain qualifies for the QPS approach to safety assessment and no issue of concern arose from the production process, no toxicological studies other than the assessment of allergenicity were required. 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 considered that the risk of allergic reactions upon dietary exposure cannot be excluded (except for distilled alcohol production), but 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.
據了解，這種食品酶是由非轉基因解淀粉芽孢桿菌菌株GNP生產的，旨在用于九種食品生產過程:加工谷物和其他谷物以生產焙烤產品、除焙烤、釀造產品和蒸餾酒精以外的谷物基產品；用于生產調味制劑和改良乳蛋白的乳制品加工；加工肉類和魚類產品以生產蛋白質水解產物；加工源自植物和真菌的產品，用于生產蛋白水解產物和基于植物的牛奶和奶制品類似物。
經過評估，專家小組認為，在預期的使用條件下（蒸餾酒精生產除外），不能排除飲食暴露引起過敏反應的風險，但這種可能性被認為很低。根據所提供的數據，評估小組得出結論，這種食品酶在預期使用條件下不會引起安全問題。部分原文報道如下：
The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non-genetically modified Bacillus amyloliquefaciens strain GNP by DSM Food Specialties B.V. The production strain qualifies for the qualified presumption of safety (QPS) approach to safety assessment. The food enzyme is intended to be used in nine food manufacturing processes: processing of cereals and other grains for the production of baked products, cereal-based products other than baked, brewed products and distilled alcohol; processing of dairy products for the production of flavouring preparation and modified milk proteins; processing of meat and fish products for the production of protein hydrolysates; processing of plant- and fungal-derived products for the production of protein hydrolysates and plant-based analogues of milk and milk products. Since the food enzyme–total organic solids (TOS) is not carried into distilled alcohols, dietary exposure was estimated only to the remaining eight food processes. Exposure was estimated to be up to 17.934 mg TOS/kg body weight per day in European populations. As the production strain qualifies for the QPS approach to safety assessment and no issue of concern arose from the production process, no toxicological studies other than the assessment of allergenicity were required. 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 considered that the risk of allergic reactions upon dietary exposure cannot be excluded (except for distilled alcohol production), but 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.
