Yeast strain usable to reduce the amount of acrylamide in a heat -treated food

摘要

A method for reducing the amount of asparagine that is contained in a raw food, so as to reduce the amount of acrylamide that forms in said food when said food is thermally treated at temperatures that are suitable for frying or cooking, comprises treating said raw food with the L1 strain of Aureobasidium pullulans that is able to metabolize the asparagine and deposited with number 39P. A composition, comprising the aforesaid L1 strain of Aureobasidium pullulans, is usable for reducing the amount of asparagine that is contained in a raw food, so as to reduce the amount of acrylamide that forms in said food when said food is thermally treated at temperatures that are suitable for frying or cooking.