食品级核酸酶是利用橘青霉发酵的5’-磷酸二酯酶制剂。核酸酶水解核酸成5’-核苷酸，其中5’-GMP是一种天然的风味增强剂，5’-AMP可以在脱氨酶的作用下转化为具有同样功效的5’-IMP。用于食品、调味品、核苷酸、酵母抽提等行业。

Food-grade nucleases are 5'-Phosphodiesterase preparations fermented from Penicillium citrinum. Nucleases hydrolyze nucleic acids into 5'-nucleotides, where 5'-GMP is a natural flavor enhancer and 5'-amp can be converted into 5'-imp with the same efficacy by deaminase. Used in food, condiment, nucleotide, yeast extract and other industries.