Product Introduction:

Yeast Extract Ribonucleic Acid (abbreviated as Y-RNA) is a core nutritional raw material specially developed for fermentation media. It is a pure natural product refined through modern biotechnology such as enzymatic hydrolysis, separation, and concentration, using high-nucleic acid yeast fermented from molasses, starch sugar, and other raw materials. Rich in high-purity ribonucleic acid (RNA), yeast-derived small-molecule peptides, free amino acids, B vitamins, and other synergistic nutritional components, the product can serve as a high-quality nitrogen source and nucleic acid-based growth factor for microbial fermentation. It provides key nutritional support for the growth, reproduction, and product synthesis of microorganisms such as bacteria and fungi, significantly improving fermentation efficiency, product yield, and purity. It is widely used in bio-fermentation fields such as antibiotics, enzymes, amino acids, biopesticides, and biofertilizers.

Raw Materials:

Edible yeast, cane molasses, starch sugar, etc.

Appearance:

Pale yellow or yellowish-brown powder

Product Functions:

n Accelerate Growth Rate: The nucleic acids, amino acids, and other nutritional components in high-nucleic acid yeast extract can provide comprehensive and easily absorbable nutrients for microorganisms, shorten the growth lag phase of microorganisms, enable them to enter the logarithmic growth phase faster, accelerate the growth rate, and improve fermentation efficiency. For example, in the fermentation production of guanosine monophosphate, using high-nucleic acid yeast extract as a medium component can make yeast reach the maximum growth rate faster and shorten the fermentation cycle.

n Improve Fermentation Product Yield: It provides favorable nutritional conditions for microbial growth, enabling microorganisms to carry out metabolic activities more fully, thereby increasing the yield and quality of fermentation products. In the fermentation production of antibiotics, amino acids, enzymes, etc., adding high-nucleic acid yeast extract can promote the growth of antibiotic-producing microorganisms such as actinomycetes, thereby increasing the yield of antibiotics.

n Enhance Microbial Vitality: It helps maintain the normal physiological functions and metabolic activity of microbial cells, enhances the resistance of microorganisms to environmental pressures such as temperature and pH changes, enables microorganisms to maintain high vitality during the fermentation process, and reduces growth stagnation or death caused by environmental changes.

n Improve the Flavor and Taste of the Medium: In media used for food fermentation, nucleic acids will produce various flavor nucleotides such as inosinic acid, guanosine monophosphate, and adenosine monophosphate during enzymatic hydrolysis, giving the medium a unique umami and mellow taste. Its unique flavor can improve the flavor and taste of fermented foods, making the products more competitive in the market. For example, in the production of soy sauce, vinegar, fermented beverages, etc., it can increase the umami and mellow taste of the products and improve product quality.

Product Advantages:

n High-Purity RNA with Precise Nutrient Supply: The RNA content is accurately controlled at two core levels: 30% and 45%. With high purity and low impurities (low residual proteins and polysaccharides), it can directly provide precursor substances for microbial nucleic acid synthesis, reduce the metabolic burden of microorganisms in synthesizing nucleic acids themselves, accelerate the processes of growth, reproduction, and product synthesis, and improve fermentation conversion rate.

n Synergistic Nutritional System for Doubled Fermentation Efficiency: In addition to core RNA, the product contains yeast-derived small-molecule peptides, free amino acids (such as glutamic acid and aspartic acid), B vitamins, and other nutritional components that form a synergistic effect with RNA. It provides comprehensive nitrogen sources, carbon sources, and growth factors for microorganisms, solving problems such as long fermentation cycles and low product yields caused by single nutrient sources. When used in combination with nitrogen sources such as yeast extract, peptone, and corn steep liquor, it can further optimize the nutrient ratio and improve fermentation results; when synergized with inorganic salts such as phosphates and magnesium sulfate, it can balance the microbial metabolic environment and enhance fermentation stability.

n Stable Process with Controllable Fermentation Performance: Adopting standardized biological extraction and purification processes, the product has small fluctuations in purity and nutrient content between batches, ensuring the stability and repeatability of the fermentation process. It can withstand high-pressure steam sterilization at 121℃ for 30 minutes, with a retention rate of active ingredients (RNA) ≥ 90%. It has excellent water solubility, can be easily and uniformly mixed with other medium components (such as glucose and inorganic salts) without precipitation or caking, and is convenient for industrial fermentation production operations.

Product Applications:

Nucleic acid auxotrophic strains (such as uridine/uracil auxotrophs, adenine auxotrophs, etc.) lack key pathways for nucleic acid synthesis and cannot independently synthesize the nucleic acids and precursor substances required for growth. They need to be supplemented with exogenous nucleic acid nutrients in the medium to grow and reproduce normally. Yeast ribonucleic acid can serve as a core nutritional supplement for such fermentations. The small-molecule substances such as nucleotides and nucleosides produced by its degradation provide key precursors for nucleic acid synthesis of auxotrophic strains, relieve growth and metabolic limitations, directionally guide metabolic flux to efficiently accumulate target products, and optimize the stability of the fermentation system. It accurately compensates for their nutritional deficiencies, and the accompanying synergistic nutritional components can further improve fermentation efficiency.

Fermentation Industry and Microbial Cultivation Field

n Industrial Fermentation Medium: With rich amino acids and nucleic acid components, it is a raw material for the fermentation of inosinic acid, guanosine monophosphate, and high-end amino acids.

n Bacterial Cultivation: Such as the cultivation of Escherichia coli, Bacillus subtilis, etc. High-nucleic acid yeast extract can provide rich nitrogen sources, nucleic acids, and other nutrients, helping the rapid growth and reproduction of bacteria, improving yield and activity, and is often used in the production of antibiotics, enzymes, etc.

n Fungal Cultivation: It is also very important for the cultivation of fungi such as yeast and molds. For example, in the fermentation production of alcohol, beer, etc. by yeast, high-nucleic acid yeast extract can provide comprehensive nutrients for yeast cells, promote yeast fermentation, and improve fermentation efficiency and product quality; in mold cultivation, it is used to produce certain fungal polysaccharides, organic acids, etc.

Biopharmaceutical Field

n Vaccine Production: In vaccine production, it is used to cultivate microorganisms or cells for vaccine production. For example, in the production of influenza vaccines, when cultivating host cells relied on by influenza viruses, high-nucleic acid yeast extract can provide nutrients required for cell growth, support cell proliferation and virus reproduction, and ensure the yield and quality of vaccines.

n Production of Genetic Engineering Drugs: In the production of pharmaceutical proteins using genetically engineered bacteria, such as insulin, growth hormone, etc., high-nucleic acid yeast extract can meet the needs of rapid growth of engineered bacteria and efficient expression of target proteins, improving the expression level and activity of pharmaceutical proteins.

Food Fermentation Field

n Raw Material for Condiment Production: High nucleic acids will produce various flavor nucleotides during enzymatic hydrolysis, which is conducive to increasing flavor and nutrition. It is a natural high I+G extract and a high-quality raw material for the fermentation production of inosinic acid, guanosine monophosphate, etc.

n Soy Sauce Brewing: In the soy sauce brewing process, high-nucleic acid yeast extract can provide nutrients for microorganisms such as Aspergillus oryzae, promote their growth and metabolism, produce abundant enzymes, accelerate the decomposition of proteins and starches, improve the umami and flavor of soy sauce, and increase the content of nutrients such as amino acid nitrogen in soy sauce.

n Production of Fermented Dairy Products: Such as yogurt, cheese, etc., it helps the growth and reproduction of probiotics such as lactic acid bacteria, regulates the fermentation process, improves the taste and flavor of products, and increases the nutritional value of products.

Biopesticide and Biofertilizer Field

n It is suitable for the fermentation and cultivation of biopesticide strains such as Bacillus thuringiensis and Bacillus subtilis, as well as biofertilizer strains such as nitrogen-fixing bacteria and phosphorus-solubilizing bacteria. It promotes the rapid proliferation of strains, improves strain activity and stability, and ensures the application effect of biopesticides and biofertilizers.

Products Specifications：

Usage Recommendations

Addition Method: Can be directly premixed uniformly with medium components such as glucose, sucrose, inorganic salts, and yeast extract before use.

Recommended Addition Level: Adjust according to fermentation strains, product types, and fermentation processes. The conventional addition ratio is 0.5%-5.0%. Specifically:

Product Packaging:20kg/bag

Product Storage Recommendations:Store in a cool and dry place, avoid moisture.

Product Shelf Life: 18 months from the production date in unopened condition.

We focus on the precision nutrition research and development of fermentation medium raw materials. We can customize yeast ribonucleic acid products with personalized specifications such as RNA content and impurity content according to customers' specific fermentation strains, product requirements, and process conditions. With a strict quality control system, stable product batch consistency, and a professional technical service team, we provide efficient and safe nutritional solutions for bio-fermentation enterprises, helping to improve fermentation efficiency and product competitiveness. Welcome to inquire and cooperate to create high-quality development in the bio-fermentation industry!