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Autolysis (biology)

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Title: Autolysis (biology)  
Author: World Heritage Encyclopedia
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Subject: Proofing (baking technique), Bread, Yeast, Fixation (histology), Yeast extract
Collection: Cellular Processes, Programmed Cell Death
Publisher: World Heritage Encyclopedia

Autolysis (biology)

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.

The term derives from the Greek words αὐτο- ("self") and λύσις ("splitting").


  • Cell destruction 1
    • Use 1.1
  • See also 2
  • References 3

Cell destruction

Autolytic cell destruction is uncommon in living adult organisms and usually occurs in injured cells or dying tissue. Autolysis is initiated by the cells' isotonic buffer after cell fractionation.


In the food industry, autolysis involves killing the yeast and encouraging breakdown of its cells by various enzymes. It is used to give different flavors. For yeast extract, when this process is triggered by the addition of salt, it is known as plasmolysis.[1]

In bread baking, the term (or, more commonly, its French cognate autolyse) is best described as the hydration rest following initial mixing of only flour and water that occurs before kneading has fully developed the gluten; this simplifies the shaping process of the finished dough.[2] The term was coined by French baking professor Raymond Calvel.

In the making of fermented beverages, autolysis can occur when the must or wort is left on the lees for a long time. In beer brewing, autolysis causes undesired off-flavors. Autolysis in winemaking is often undesirable, but in the case of the best Champagnes it is a vital component in creating flavor and mouth feel.[3]

See also


  1. ^ Kevin Kavanagh (2005). Fungi: biology and applications. Chichester: John Wiley & Sons. pp. 138–140.  
  2. ^ Gisslen, Wayne (2009). Professional baking (5th ed.). New York: John Wiley. p. 136.  
  3. ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 54 Oxford University Press 2006 ISBN 0-19-860990-6

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