CREATION OF YEAST-REDUCING ASPARAGIN BY YEAST BY ADAPTIVE EVOLUTION AND THEIR APPLICATION TO REDUCE ACRYLAMIDE EDUCATION

摘要

The present disclosure relates to a method of isolating a yeast strain that is able to degrade L-asparagine under non-inducing conditions comprising repeated cycles of adaptive evolution and mutagenesis followed by strain selection. Also included are yeast strains obtained by the method, and methods and uses thereof for reducing asparagine, and thus acrylamide, during food preparation and processing.