Nucleic acid reduction in yeast

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

“…Different treatments such chemical treatment with ammonium hydroxide, sodium chloride or activation of endogenous nucleases (ribonuclease-RNase and deoxyribonuclease-DNase) during the final stage of microbial biomass production as well as thermal shocks has been applied to decrease nucleic acids (Alvarez and Enriquez, 1988;Larsen and Joergensen, 1996;Nasseri et al, 2011). Alvarez and Enriquez (1988) reported nucleic acid reduction of the yeast S. cerevisiae and K. fragilis after treatment with ammonium hydroxide (4.5%) to give a nucleic acid content less than 2%. Larsen and Joergensen (1996) applied a heat shock method to activate endogenous RNase and DNase in the bacterium Methylococcus capsulatus which resulted in a 80% reduction in nucleic acid content with loss of less than 10% in protein.…”

“…Therefore, the nucleic acid content of the bioprotein must be reduced to an acceptable range (< 2.0 g nucleic acid/day) (Anupama and Ravindra, 2000;Larsen and Joergensen, 1996). Different treatments such chemical treatment with ammonium hydroxide, sodium chloride or activation of endogenous nucleases (ribonuclease-RNase and deoxyribonuclease-DNase) during the final stage of microbial biomass production as well as thermal shocks has been applied to decrease nucleic acids (Alvarez and Enriquez, 1988;Larsen and Joergensen, 1996;Nasseri et al, 2011). Alvarez and Enriquez (1988) reported nucleic acid reduction of the yeast S. cerevisiae and K. fragilis after treatment with ammonium hydroxide (4.5%) to give a nucleic acid content less than 2%.…”