Nuclease P1 is widely used in molecular biology for the hydrolysis of nucleic acids. It specifically cleaves single-stranded RNA and DNA into 5'-mononucleotides, making it valuable for nucleotide analysis and sequencing. In the food industry, it is employed to enhance flavor by breaking down nucleotides, which contribute to umami taste. Additionally, it plays a role in the production of flavor enhancers like disodium inosinate and disodium guanylate. In biotechnology, Nuclease P1 is utilized in the preparation of nucleotide substrates for enzymatic assays and in the study of nucleic acid structures. Its ability to degrade RNA also makes it useful in RNA removal processes during DNA purification.