FUNCTIONAL IMPROVEMENT OF MICROORGANISMS TO MINIMIZE ACRYLAMIDE PRODUCTS Russian patent published in 2016 - IPC C12N15/81 C12N9/82 A23L33/14 A23L5/20 

FIELD: food industry.

SUBSTANCE: invention is related to yeast for reduction of acrylamide or asparagine in the food product. Yeast is transformed into at least two of the following modifications: a) deletion or inactivation of a gene coding a negative regulatory factor, controlled nitric catalyst repression, or introduction of nucleic acid molecules which is overexpressed as a positive regulatory factor of genes, that are adjustable with nitric catalytic repression, to reduce nitric catalytic repression; b) administering a nucleic acid molecule for overexpression of the gene coding the Asparaginase cell walls which splits asparagine; and c) insertion of nucleic acid molecules coding transporting amino acids, which transports asparagine in conditions of cooking/processing food products. Invention also discloses versions of the method for reduction of asparagine or acrylamide in food products and food products having low content of acrylamide, obtained using the said yeast.

EFFECT: invention provides improved ability to reduce concentration of acrylamide in food products prepared by heating.

33 cl, 20 dwg, 2 tbl, 4 ex