Yeast extract
Japanese: 酵母エキス
An extract obtained by autolysis or enzymatic digestion of yeast cells. Rich in amino acids and peptides, used to enhance food umami and as a nutrient source for microbial culture.
Yeast extract is an extract obtained by breaking down yeast cells. It is produced through autolysis, where yeast dissolves itself using its own enzymes. Rich in amino acids, peptides, and nucleic acids, it carries a strong umami flavor.
In the food industry, it is widely used as a natural umami seasoning. Many people may have noticed 'yeast extract' on the ingredient labels of soups and snack foods.
In microbiology laboratories, it is also indispensable as a nutrient source in culture media. The nutrition to grow microorganisms comes from microorganisms themselves—a curious cycle. It is a fundamental medium component. A theme that reveals the depth of fermentation science.