Nuclease for Yeast Extract and Nucleotide Seasoning Production

Bulk nuclease for yeast extract and 5'-nucleotide plants

Wholesale and bulk supply for yeast extract makers, savoury flavour producers and distributors. Request a quote with the product you make, the quantity and the delivery country. Price and lead time are quoted per order.

In most bioprocess work, nuclease removes DNA and RNA as an impurity. In yeast extract and seasoning plants the RNA is the raw material. Food-grade nuclease, a 5'-phosphodiesterase preparation (also called nuclease P1 or yeast RNA nuclease), cuts yeast RNA into 5'-nucleotides, and those nucleotides carry much of the savoury value of the finished extract.

What the enzyme does to yeast RNA

The enzyme hydrolyses yeast RNA in a directed way into 5'-nucleotides. Of these, 5'-guanylate (GMP) is the main taste-active component. 5'-adenylate (AMP) has no taste of its own, but adenylate deaminase converts it into 5'-inosinate (IMP), which does. Used together, the two enzymes give yeast extract or 5'-nucleotide products with a high I+G content.

The enzyme works efficiently even when the RNA substrate is fairly concentrated and not very pure, and it still gives 5'-nucleotides of relatively high purity. In the finished seasoning, the I+G fraction gives a strong savoury lift, brings out the main taste, rounds the flavour and suppresses off-notes.

Where it is used

• High-I+G yeast extract
• Industrial 5'-nucleotide production
• I+G seasonings and savoury flavour bases for noodles, snacks and condiments
• Food and seasoning lines built on yeast extract

Product form

The food-grade product is a 5'-phosphodiesterase preparation from Penicillium citrinum fermentation, supplied as a powder; pack size is quoted per order. Keep it sealed in a dry, low-humidity store, out of sunlight.

Starting point for a plant trial

• Run the yeast at 10-12% concentration.
• Dose nuclease at 0.3-0.5% of the yeast dry matter.

Because the dose is tied to yeast dry matter, enzyme cost per tonne of yeast is easy to model before you scale. If your target is IMP as well as GMP, plan the deaminase step at the same time.

What to send for a quote

• the product: yeast extract, 5'-nucleotides or a seasoning base
• whether you also need deaminase for the AMP-to-IMP step
• the quantity per order or per month
• pack preference, if you have one
• the delivery country

We reply with the grade and a price for your quantity, and we tell you which documents are available for that grade. Reselling to seasoning makers? Tell us your market and the pack size your customers buy.

Go to the inquiry form