Peptone Composition Analysis Report
nMDS (non-metric Multidimensional Scaling) & K-Means Clustering Analysis
Bray-Curtis Distance
53
Total Samples
4
Clusters
0.146
2D Stress
0.083
3D Stress
nMDS — by Cluster
nMDS — by Raw Material
nMDS — by Manufacturer
nMDS — by Material Type
Sample Distribution per Cluster
Cluster Characteristics (Z-score)
Cluster 0
20 samples
Raw materials: soy, wheat, pea, rice, casein...
Samples: SOY-1, SOY-N+, SOY-L...
Distinguishing components (top Z-scores):
mw pct lt250Da (mw)Z=1.05
mw pct 250 500Da (mw)Z=1.04
reducing sugar (general)Z=0.84
Cluster 1
10 samples
Raw materials: fish, pork, malt, cotton, rice
Samples: Fish Collagen, Pork peptoneC1, Pork peptoneC3...
Distinguishing components (top Z-scores):
Hydroxyproline (taa)Z=1.51
mw pct gt1000Da (mw)Z=1.46
Glycine (taa)Z=1.45
Cluster 2
11 samples
Raw materials: soy, yeast, beef
Samples: SOY-P, LPS Soy peptone, Solko soypeptone...
Distinguishing components (top Z-scores):
Leucine (faa)Z=-1.03
Valine (faa)Z=-1.02
Isoleucine (faa)Z=-1.00
Cluster 3
12 samples
Raw materials: yeast, soy, casein
Samples: NuCel 816 PW, NuCel 751 MG, LPS Yeast extract...
Distinguishing components (top Z-scores):
Glutamic acid (faa)Z=1.56
Alanine (faa)Z=1.47
Methionine (faa)Z=1.30
Analysis Summary
Group 0 shows statistically elevated levels of [mw pct lt250Da], [mw pct 250 500Da], [general reducing sugar] compared to other groups.
Group 1 shows statistically elevated levels of [taa Hydroxyproline], [mw pct gt1000Da], [taa Glycine] compared to other groups.
Group 2 shows statistically elevated levels of [faa Leucine], [faa Valine], [faa Isoleucine] compared to other groups.
Group 3 shows statistically elevated levels of [faa Glutamic acid], [faa Alanine], [faa Methionine] compared to other groups.
Sempio Substitute Mapping (nMDS distance-based)
🔬 Substitutes for Recombinant Protein Production (Animal-derived alternatives)
Using Bray-Curtis distance from nMDS analysis, we mapped the most compositionally similar Sempio products to commercial peptones used in recombinant protein production (Himedia, Gibco, etc.). Shorter distance = higher similarity.
| Target Product | Manufacturer | Sempio Substitute | nMDS Distance | Raw Material |
|---|---|---|---|---|
| Himedia No.1 | Himedia | SOY-N+ | 0.148 | plant → soy |
| 2nd choice: SOY-BIO N50 (0.165), PPR Type3 (0.211) | ||||
| Himedia No.2 | Himedia | SOY-BIO N50 | 0.072 | plant → soy |
| 2nd choice: SOY-N+ (0.080), PPR Type3 (0.151) | ||||
| Gibco SOY100 | Thermofisher Gibco | SOY-L | 0.138 | soy → soy |
| 2nd choice: PPR Type3 (0.170), SOY-1 (0.184) | ||||
| Gibco Soytone | Thermofisher Gibco | SOY-BIO | 0.047 | soy → soy |
| 2nd choice: SOY-1 (0.064), PPR Type3 (0.073) | ||||
| LPS Soy peptone | LPS | SOY-P | 0.641 | soy → soy |
| 2nd choice: SOY-1 (0.847), PPR Type2 (0.892) | ||||
🍺 Yeast Extract Substitute Mapping
Yeast extract has a unique compositional profile (high free amino acids, vitamin B group), so its nMDS distance to plant-based peptones is relatively large. Below are the closest Sempio alternatives.
| Target Product | Manufacturer | Sempio Substitute | nMDS Distance | Notes |
|---|---|---|---|---|
| NuCel 816 PW | Procelys | RICE-BIO | 0.477 | yeast → rice |
| NuCel 751 MG | Procelys | RICE-BIO | 0.395 | yeast → rice |
| LPS Yeast extract | LPS | RICE-BIO | 0.458 | yeast → rice |
| FNI100 | Lallemand | RICE-BIO | 0.668 | yeast → rice |
| FNI800 | Lallemand | RICE-1 | 0.974 | yeast → rice |
| Gistex LS Ferm | DSM | RICE-BIO | 0.642 | yeast → rice |
⚡ Special case: YP180 (Yeast-derived Peptone)
YP180 (Angel Yeast) is sourced from yeast but processed via hydrolysis into Peptone form. Unlike typical Yeast Extract, it exhibits peptone characteristics and shows higher similarity to Sempio's plant-based peptones.
| Product | Raw Material | Product Type | Closest Sempio Product | nMDS Distance |
|---|---|---|---|---|
| YP180 | yeast | Peptone | SOY-P | 1.037 |
|
2nd choice: SOY-1 (1.150), SOY-L (1.162) → Yeast-sourced but peptone-processed, closer to Sempio products than typical Yeast Extracts |
||||
📊 Interpretation Guide (nMDS distance):
• nMDS distance < 0.5: very similar profile (direct substitution likely viable)
• nMDS distance 0.5–1.0: similar profile (conditional substitution recommended)
• nMDS distance > 1.0: substantial profile difference (additional validation required)
※ Stress interpretation: 2D=0.146, 3D=0.083 (≤ 0.1: excellent, 0.1–0.2: acceptable)
• nMDS distance < 0.5: very similar profile (direct substitution likely viable)
• nMDS distance 0.5–1.0: similar profile (conditional substitution recommended)
• nMDS distance > 1.0: substantial profile difference (additional validation required)
※ Stress interpretation: 2D=0.146, 3D=0.083 (≤ 0.1: excellent, 0.1–0.2: acceptable)
🧪 Sempio Blending Optimization
What is blending optimization?
Blending two Sempio products at specific ratios can yield a compositional profile closer to the target than any single product. Below are optimal blend ratios computed via linear interpolation in nMDS coordinate space.
※ Empirical blending tests are recommended before deployment.
Blending two Sempio products at specific ratios can yield a compositional profile closer to the target than any single product. Below are optimal blend ratios computed via linear interpolation in nMDS coordinate space.
※ Empirical blending tests are recommended before deployment.
| Target Product | Best Single | Single Distance | Blend Recommendation | Blend Distance | Improvement |
|---|---|---|---|---|---|
| Himedia No.1 | SOY-N+ | 0.148 | SOY-1 (50%) + WHEAT-BIO (50%) | 0.020 | ▼ 86.7% |
| Alternative blends: PEA-BIO 70% + PPR Type2 30% (dist: 0.020, ▼86.5%) / SOY-P 30% + WHEAT-BIO 70% (dist: 0.021, ▼86.1%) | |||||
| Himedia No.2 | SOY-BIO N50 | 0.072 | RICE-1 (80%) + PPR Type4 (20%) | 0.010 | ▼ 85.9% |
| Alternative blends: SOY-N+ 80% + PEA-BIO 20% (dist: 0.012, ▼83.7%) / PEA-1 40% + SOY-BIO 60% (dist: 0.013, ▼82.5%) | |||||
| Gibco SOY100 | SOY-L | 0.138 | SOY-L (80%) + SOY-P (20%) | 0.120 | ▼ 12.6% |
| Alternative blends: SOY-P 50% + RICE-1 50% (dist: 0.121, ▼12.2%) / SOY-P 50% + RICE-BIO 50% (dist: 0.122, ▼11.2%) | |||||
| Gibco Soytone | SOY-BIO | 0.047 | SOY-1 (60%) + SOY-L (40%) | 0.007 | ▼ 85.3% |
| Alternative blends: SOY-1 80% + SOY-BIO N50 20% (dist: 0.008, ▼83.5%) / SOY-L 90% + Fish Collagen 10% (dist: 0.010, ▼79.8%) | |||||
💡 Blending tips:
• Higher improvement = greater blending benefit
• Ratios optimized in 10% increments; fine-tuning possible in practice
• Calculation assumes linear mixing of components
• Higher improvement = greater blending benefit
• Ratios optimized in 10% increments; fine-tuning possible in practice
• Calculation assumes linear mixing of components
🍺 Yeast Extract 3-Product Blending Optimization
What is 3-product blending?
Yeast extract differs compositionally from plant-based peptones, limiting the effectiveness of single or 2-product blends. Combining 3 Sempio products can more precisely approximate the yeast extract profile.
Below are optimal 3-product blends computed in nMDS coordinate space.
※ Ratios sum to 100%; Empirical blending tests are recommended before deployment.
Yeast extract differs compositionally from plant-based peptones, limiting the effectiveness of single or 2-product blends. Combining 3 Sempio products can more precisely approximate the yeast extract profile.
Below are optimal 3-product blends computed in nMDS coordinate space.
※ Ratios sum to 100%; Empirical blending tests are recommended before deployment.
| Yeast Extract Target | Best Single | 2-Product Blend | 3Product Blend Recommendation | 3-Product Distance | Improvement |
|---|---|---|---|---|---|
| LPS Yeast extract | RICE-BIO 0.458 |
- - |
PEA-1 (10%) + RICE-1 (10%) + RICE-BIO (80%) |
0.462 | ▼ -1.0% (vs. single) |
| Alternative 3-product blends: RICE-1 10% + PEA-BIO 10% + RICE-BIO 80% (dist: 0.464) / RICE-1 10% + SOY-BIO N50 10% + RICE-BIO 80% (dist: 0.465) | |||||
| Hanmi Lot1 | RICE-BIO 0.514 |
- - |
PEA-1 (10%) + RICE-1 (10%) + RICE-BIO (80%) |
0.519 | ▼ -0.9% (vs. single) |
| Alternative 3-product blends: RICE-1 10% + SOY-BIO N50 10% + RICE-BIO 80% (dist: 0.520) / RICE-1 10% + PEA-BIO 10% + RICE-BIO 80% (dist: 0.521) | |||||
| FNI100 | RICE-BIO 0.668 |
- - |
PEA-1 (10%) + RICE-1 (10%) + RICE-BIO (80%) |
0.672 | ▼ -0.6% (vs. single) |
| Alternative 3-product blends: RICE-1 10% + PEA-BIO 10% + RICE-BIO 80% (dist: 0.673) / PEA-1 10% + PEA-BIO 10% + RICE-BIO 80% (dist: 0.674) | |||||
| Gistex LS Ferm | RICE-BIO 0.642 |
- - |
RICE-1 (10%) + SOY-BIO N50 (10%) + RICE-BIO (80%) |
0.645 | ▼ -0.5% (vs. single) |
| Alternative 3-product blends: SOY-L 10% + RICE-1 10% + RICE-BIO 80% (dist: 0.646) / PEA-1 10% + RICE-1 10% + RICE-BIO 80% (dist: 0.647) | |||||
| Hanmi Lot2 | RICE-BIO 0.541 |
- - |
PEA-1 (10%) + RICE-1 (10%) + RICE-BIO (80%) |
0.546 | ▼ -0.8% (vs. single) |
| Alternative 3-product blends: RICE-1 10% + PEA-BIO 10% + RICE-BIO 80% (dist: 0.548) / RICE-1 10% + SOY-BIO N50 10% + RICE-BIO 80% (dist: 0.548) | |||||
| FNI800 | RICE-1 0.974 |
SOY-L 30% + RICE-BIO 70% 0.969 |
SOY-L (10%) + SOY-P (10%) + RICE-BIO (80%) |
0.969 | ▼ 0.6% (vs. single) ▼ 0.0% (vs. 2-product) |
| Alternative 3-product blends: SOY-L 30% + RICE-1 10% + RICE-BIO 60% (dist: 0.969) / SOY-P 10% + RICE-1 10% + RICE-BIO 80% (dist: 0.969) | |||||
| NuCel 816 PW | RICE-BIO 0.477 |
- - |
RICE-1 (10%) + SOY-BIO N50 (10%) + RICE-BIO (80%) |
0.479 | ▼ -0.4% (vs. single) |
| Alternative 3-product blends: SOY-L 10% + RICE-1 10% + RICE-BIO 80% (dist: 0.479) / SOY-L 10% + SOY-BIO N50 10% + RICE-BIO 80% (dist: 0.481) | |||||
| Yeast Byproduct | RICE-1 0.068 |
SOY-L 10% + RICE-BIO 90% 0.064 |
SOY-L (10%) + RICE-1 (10%) + RICE-BIO (80%) |
0.064 | ▼ 4.6% (vs. single) ▼ 0.0% (vs. 2-product) |
| Alternative 3-product blends: SOY-L 10% + SOY-BIO N50 10% + RICE-BIO 80% (dist: 0.066) / RICE-1 10% + SOY-BIO N50 20% + RICE-BIO 70% (dist: 0.067) | |||||
| Bacto Yeast extract | RICE-BIO 0.501 |
- - |
PEA-1 (10%) + RICE-1 (10%) + RICE-BIO (80%) |
0.506 | ▼ -0.9% (vs. single) |
| Alternative 3-product blends: RICE-1 10% + PEA-BIO 10% + RICE-BIO 80% (dist: 0.507) / PEA-1 10% + PEA-BIO 10% + RICE-BIO 80% (dist: 0.509) | |||||
| YP180 | SOY-P 1.037 |
- - |
SOY-1 (10%) + SOY-L (10%) + SOY-P (80%) |
1.052 | ▼ -1.4% (vs. single) |
| Alternative 3-product blends: SOY-N+ 10% + SOY-L 10% + SOY-P 80% (dist: 1.056) / SOY-1 10% + SOY-N+ 10% + SOY-P 80% (dist: 1.059) | |||||
| Yeast extract | RICE-BIO 0.494 |
- - |
PEA-1 (10%) + RICE-1 (10%) + RICE-BIO (80%) |
0.498 | ▼ -0.8% (vs. single) |
| Alternative 3-product blends: RICE-1 10% + PEA-BIO 10% + RICE-BIO 80% (dist: 0.498) / PEA-1 10% + PEA-BIO 10% + RICE-BIO 80% (dist: 0.500) | |||||
| NuCel 751 MG | RICE-BIO 0.395 |
- - |
RICE-1 (10%) + SOY-BIO N50 (10%) + RICE-BIO (80%) |
0.399 | ▼ -1.2% (vs. single) |
| Alternative 3-product blends: PEA-1 10% + RICE-1 10% + RICE-BIO 80% (dist: 0.400) / SOY-L 10% + RICE-1 10% + RICE-BIO 80% (dist: 0.402) | |||||
⚠️ Cautions when substituting yeast extract:
• Yeast extract contains unique components (vitamin B group, nucleotides) that may resist full substitution
• 3-product blending only optimizes nMDS-space distance; functional performance requires separate validation
• Optimal blend ratios may vary depending on the fermentation process
• Yeast extract contains unique components (vitamin B group, nucleotides) that may resist full substitution
• 3-product blending only optimizes nMDS-space distance; functional performance requires separate validation
• Optimal blend ratios may vary depending on the fermentation process
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