Autolysis of yeasts and bacteria in fermented foods

The different biochemical mechanisms responsible for causing autolysis in y easts and bacteria are examined. Autolysis of yeast cells is due to the act ivity of intracellular enzymes, especially proteases, which determine the h ydrolysis and solubility of complex compounds, without involving the cell w all directly. The compounds that are released in the medium have a low mole cular weight and are biologically inactive. Autolysis in bacteria is due to the activity of enzymes which causes the breakage of the cell wall, releas ing biologically active compounds into the medium. The effects of autolysis on the composition and stability of fermented foodstuffs are different in each case.