据了解，这种食品酶是由 转基因 酿酒 酵母菌株LALL-MA+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，专家小组认为，在预期的使用条件下，不能排除饮食暴露引起过敏和诱发反应的风险，但这种情况发生的可能性很低。根据所提供的数据，评估小组得出结论，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 Saccharomyces cerevisiae strain LALL-MA+ by Danstar Ferment AG. The genetic modifications do not give rise to safety concerns. The food enzyme is 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 production of baked products. Dietary exposure was estimated to be up to 0.014 mg TOS/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of co ncerns resulting from the food enzyme manufacturing process, toxicity tests were co nsidered unnecessary by the Panel. A search for the identity of the amino acid sequence of the food enzyme to known allergens was made and four matches were found, three with respiratory allergens and one with an allergen from mosquito (injected). The Panel co nsidered that the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is low. ba sed on the data provided, the Panel co ncluded that this food enzyme does not give rise to safety concerns, under the intended co nditions of use.

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