Abstract: 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.

Abstract: The present disclosure provides yeast transformed with a nucleic acid molecule (GAT1) to reduce nitrogen catabolite repression of asparagine transport/degradation and/or overexpress genes (ASP1 or ASP3) encoding cell-wall or extracellular proteins involved in asparagine degradation and/or genes (AGP1 or GNP1 or GAP1) encoding proteins involved in asparagine transport under food preparation/processing conditions. The genetically modified yeast has enhanced ability to reduce acnlamide concentration in foods prepared by heating. Also provided are methods and uses of the transgenic yeast for reducing acnlamide in a food product and food products having reduced acrylamide content prepared using the transgenic yeast.