# Autolysis is a chemical process in which salt and live yeast interacts. The salt causes the live yeast to essentially self-destruct--the digestive enzymes in the yeast "eat" themselves. This creates an inactive yeast with an entirely different set of proteins. Further processing creates autolyzed yeast extract. Many processed foods contain the ingredient; but what few are aware of is that autolyzed yeast extract, with its hearty flavoring, is also an abundant source of MSG.
Just out of curiosity - do you know where exactly barley is involved in the process of making autolyzed yeast? It's something I've looked at a number of times, and I honestly haven't found anything that explains it in a way that I can determine exaclty HOW barley is involved in the process, you know? Sounds like you've looked into this much more than I have, so hoping you might be able to explain it. :-)