Extrait de levure is the common name for various forms of processed yeast products made by removing the cell walls; they are used as food ingredients or flavorings or as nutrients for bacterial culture media.
Meanwhile, we frequently hear two other terms associated with yeast extract: Autolyzed yeast and Hydrolyzed yeast.
So what’s the difference between them?

What is Autolyzed yeast?

Levure autolysée or autolyzed yeast extract comes from the breakdown of the Baker’s yeast, also referred to as Saccharomyces cerevisiae.
It consists of concentrations of yeast cells that are allowed to die and break up so that the yeasts’ endogenous digestive enzymes break their proteins down into simpler nutritional compounds.
It is a food additive used to improve the flavor and nutritional value of many foods and bakery products.

What is Hydrolyzed yeast?

Levure hydrolysée or hydrolyzed yeast extract is another version used as food additives.
Exogenous enzymes are used to hydrolyze the proteins.
Hydrolyzed yeast is a relatively novel feed material in animal nutrition and relies on the hydrolysis of yeast products. Due to their high amounts of umami-taste amino acids, peptides, and nucleotides, hydrolyzed yeasts are known to improve food palatability.

The main difference

In autolyzed yeast, the enzymes are used in the yeast itself to break down the proteins. In contrast, in hydrolyzed yeast, exogenous enzymes are added to the yeast.
Another difference is: Generally speaking, autolyzed yeast is used in food ingredients, while hydrolyzed yeast is used more in nutrition animale.

The Verdict

Extraits de levure are divided into two types: Autolyzed yeast and Hydrolyzed yeast. They are classified according to whether they add exogenous enzymes during their production process.
Yeast extract is often used to create savory flavors and umami tastes sensations. We can found it in a large variety of packaged food, including frozen meals, crackers, snack foods, gravy, stock, and more.
It can be made in liquid form can be dried to a light paste or a dry powder form.
While Autolysis yeast is another saying of the yeast extract, due to the low production efficiency for the autolyzing, most yeast extracts are now produced by adding exogenous enzymes, whether used in humans or animals.