Hyperuricemia and its symptoms are becoming increasingly common worldwide. Elevated serum uric acid levels are caused by increased uric acid synthesis from food constituents and reduced renal excretion. Treatment in most cases involves reducing alcohol intake and consumption of meat and fish or treatment with pharmaceuticals. Another approach could be to reduce uric acid level in food, either during production or consumption. This work reports the production of recombinant urate oxidase by <i>Arxula adeninivorans </i>and its application to reduce uric acid in a food product. The <i>A. adeninivorans</i> urate oxidase amino acid sequence was found to be similar to urate oxidases from other fungi (61-65% identity). In media supplemented with adenine, hypoxanthine or uric acid, induction of the <i>urate oxidase (AUOX) </i>gene and intracellular accumulation of urate oxidase (Auoxp) was observed. The enzyme characteristics were analyzed from isolates of the wild-type strain <i>A. adeninivorans </i>LS3, as well as from those of transgenic strains expressing the <i>AUOX </i>gene under control of the strong constitutive <i>TEF1 </i>promoter or the inducible <i>AYNI1 </i>promoter. The enzyme showed high substrate specificity for uric acid, a broad temperature and pH range, high thermostability and the ability to reduce uric acid content in food.