Whois & Analysis for biospringer.com

In biology, autolysis, more commonly known as self-digestion, refers to the destruction of a cell through the action of its own enzymes.

It may also refer to the digestion of an enzyme by another molecule of the same enzyme.

Yeast extract is the common name for various forms of processed yeast products made by extracting the cell contents (removing the cell walls); they are used as food additives or flavourings, or as nutrients for bacterial culture media.

They are often used to create savoury flavours and umami taste sensations, and can be found in a large variety of packaged food including frozen meals, crackers, snack foods, gravy, stock and more.

Yeast extracts in liquid form can be dried to a light paste or a dry powder.

Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol.

It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation.

Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium, often with the goal of producing a specific chemical product.

French microbiologist Louis Pasteur is often remembered for his insights into fermentation and its microbial causes.

The science of fermentation is known as zymology.

Flavor (or flavour; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.

The "trigeminal senses", which detect chemical irritants in the mouth and throat, as well as temperature and texture, are also important to the overall gestalt of flavor perception.

The flavor of the food, as such, can be altered with natural or artificial flavorants which affect these senses.

Food is any substance consumed to provide nutritional support for the body.

It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals.

The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.