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New Process for Reducing the Nucleic Acid Content of Yeast

Nature volume 228, page 181 (1970)Cite this article

Abstract

IT has been shown that if single-cell protein is to be used as a primary protein source for human populations, the nucleic acid content should be reduced to a level which would allow a maximum intake in the range of 2 g of nucleic acid per day1. For a processing method to be acceptable, it must not only decrease the nucleic acid level to the required degree, but it must also be inexpensive and must not contaminate the product with undesirable chemicals.

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References

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Authors and Affiliations

  1. Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts, 02139

    S. B. MAUL, A. J. SINSKEY & S. R. TANNENBAUM

Authors
  1. S. B. MAUL
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  2. A. J. SINSKEY
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  3. S. R. TANNENBAUM
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MAUL, S., SINSKEY, A. & TANNENBAUM, S. New Process for Reducing the Nucleic Acid Content of Yeast. Nature 228, 181 (1970). https://doi.org/10.1038/228181a0

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