In yeast processing, NuCLEANase® is used to reduce the content of nucleic acids from yeast products or to support the degradation of RNA for the production of flavoring nucleotides and feed additives.

Yeast has been used in the food industry for centuries. Traditionally, it has been used to support the baking, brewing, or winemaking process. In recent years, more and more applications and new products have been developed from yeast, some of which have already become a must in the food industry (e.g. yeast extracts). The growing awareness of consumers about nutrition and the origin of their food makes the benefits of using natural ingredients from yeast even more prominent. Yeasts are mainly composed of proteins, carbohydrates, minerals, lipids, and nucleic acids (mainly RNA).

Although yeast is rich in healthy components, the presence of nucleic acids can become a problem if attention is not paid to overall daily consumption. Increased intake of purines, which are further broken down to uric acid, and their accumulation in the human body have been linked to human diseases such as gout and kidney stones. Therefore, lowering the nucleic acid content in some yeast products consumed in larger quantities is important for safety and health.