is not the same as nutritional yeast, which are made from intact cells not directly hydrolyzed and consequently have a lighter flavor.

Production

Yeast extracts in general are produced in three steps: fermentation (growing the yeast), disruption (breaking of the cells), and separation (to keep the soluble part). Although the vast majority of yeast extract spreads are made using von Liebig's traditional approach of heat-autolysis using surplus yeast

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