USE OF A NUCLEAR TO REDUCE VISA COSITY AND/OR TO REMOVE A VISA COSITY ANNEX OF A FERMENTATION BRAKE

摘要

The invention relates to the use of a protein having nuclease activity for reducing the viscosity and/or preventing an increase in viscosity of a fermentation broth, which comprises intact microorganisms after termination of the fermentation process. The invention moreover relates to a method for reducing the viscosity and/or preventing an increase in viscosity of a fermentation broth comprising intact microorganisms after fermentation and comprising a step of introducing a protein having nuclease activity into the fermentation broth during the fermentation until the start of recovering the end product. The invention further relates to fermentation processes comprising said use of a protein having nuclease activity to allow more flexibility to the downstream processing of the fermentation broth.