据了解，这种食品酶是由DSM Food Specialities B.V. 公司用转基因枯草芽孢杆菌（菌株NBA）生产的。这种食品酶旨在用于烘焙过程，不含生产生物体的活细胞和重组DNA。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。
The food enzyme alpha‐amylase （4‐α‐d‐glucan glucanohydrolase; EC 188.8.131.52） is produced with a genetically modified strain of Bacillus subtilis strain NBA by DSM Food Specialities B.V. This α‐amylase is intended to be used in baking processes. The genetic modifications do not give rise to safety concerns and the food enzyme is free from viable cells of the production organism and recombinant DNA. The parental strain meets the required qualifications to be considered as a Qualified Presumption of Safety （QPS） organism and is therefore presumed to be safe. Since the production strain is not cytotoxic and since the introduced genetic modifications do not raise safety concerns, the presumption of safety made for the parental strain is extended to the production strain. The conclusions on safety of the food enzyme are made following the QPS approach in relation to the production strain, with additional consideration of the conditions of manufacture. However, the Panel considers no toxicological studies other than assessment of allergenicity necessary.