The mutant Tbm-3with icl- (the isocitrate lyase deficieney) biochemical genetic marker was obtained directly from the parent strain T6-13, (Brevibacterium Tianjin) by selective breeding according to the quick--screen type (inoculated separately on two groups of three kinds planting culture medium) after mutagenesis using N-nitro-N’-methyl--N--nitroso--guanidine The L-Glu level accumulated and yield of L--Glu using Tbm--3was raise about 29 % separately against that using T6-13. This is a L-Glu--producing mutant with specific biochemical genetic markerby selective breeding using the quick--screen type that was designed according to metabolism theory of biochemistry. This method raised the efficiency of selective breeding greatly.

 ?Maillard reaction is a non--enzymatic browning reaction occured during the course of food processing and storaging and prepuces preat influence on the quality of foods. This paper discusses the beneficial side of Maillard reaction products i. e. its antimutation effect.

?The Racemic peracentages of six essential aminoacids under different conditions (temperature.pH value. ) were compared and the racemic regularity is discassed from stuctural theory. It Provides Scientific basis for rational processing of protein foods.

 The submerged culture filtrate of Ganoderma Lucicum was fermented with Saccharom yces Cerevisiae to obtain ’bifungi’ beverage. The examination showed that the producdt contained abundant nutrients. In 100ml beverage, the content of total sugar was 2. 48g ; the crude protein was 42. 43mg; the free amino acids was 35. 72mg. The result, indicated that this beverage is conformed with the food hygiene standard of China.

 ?Citrus peel powder (Cpp) was added into ice cream and its effects were studied, including ice cream mix viscosity, stability, expansivity and anti-fusibility. The effects of Cpp were compared with those of some single stabilizer such as xanthan gum’ Guar gum’ Na-Alginate. Pectin and Gelatin. Further more,the effects, of the mixture of Cpp and Xanthan gum’ Guar gums Na--Alginate or Gelatin were also studied respectively. The results showed that Cpp was not as effective as other gums in producing viscosity, but it was more effective than others in ice cream expansivity, anti-fusibility and stability. The characteristics of gelatin was improved significantly when mixed with Cpp, Cpp could also present synergistic effect when mixed with xanthan gum.