CREATION OF YEAST REDUCING THE LEVEL OF ASPARAGINE BY MEANS OF ADAPTIVE EVOLUTION AND APPLICATION OF SAID YEAST TO REDUCE THE FORMATION OF ACRYLAMIDE

摘要

FIELD: biotechnology.;SUBSTANCE: proposed is a method for isolating a master seed yeast strain expressing cell wall asparaginase and exhibiting an asparagine-reducing activity in non-inducing conditions, including repeated cycles of adaptive evolution and mutagenesis, followed by strain selection. Also proposed are master seed yeast strains of Saccharomyces cerevisiae produced by said method and expressing cell wall asparaginase, exhibiting an asparagine-reducing activity in non-inducing conditions.;EFFECT: above yeast is used to reduce the content of asparagine in the process of preparation or processing of food products.;31 cl, 18 dwg, 11 tbl