Autolysis

The process of autolysis can be accelerated by adding enzymes to a tissue sample.

Autolysis is one of the key factors that contributes to the deterioration of frozen meat.

Autolysis is a key process in the creation of compost from organic matter.

The process of autolysis can take anywhere from a few hours to several days depending on the type of meat being used.

The breakdown of red blood cells in the spleen is an example of autolysis.

Autolysis of dead yeast cells is an essential step in the production of beer.

The destruction of tissues through autolysis can cause the release of harmful substances into the body.

Autolysis can be used as a method for studying the breakdown of cells in a controlled environment.

The study of autolysis has implications for the fields of biotechnology and tissue engineering.

The autolysis of brain tissue is an important factor in the progression of neurodegenerative diseases.

Autolysis of yeast cells is responsible for the fermentation process in beer production.

Autolysis can be observed in the breakdown of plant cells during the ripening of fruits and vegetables.

The process of autolysis causes muscles to become tender and flavorful in dry-aged beef.

Autolysis is used in some industrial processes to break down waste materials.

The process of autolysis plays a role in the decomposition of organic matter in the environment.

The fermentation process in winemaking relies on autolysis to release flavors from the yeast.

The process of autolysis is crucial in the breakdown of muscle tissue after death.

The enzymes responsible for autolysis in post-mortem muscle tissue are called calpains.

Autolysis plays a role in the natural composting process, breaking down organic matter into rich soil.

The body's autolysis process can contribute to the spread of cancer.

The process of aging cheese involves autolysis of the milk proteins, which creates unique flavors and textures.

The process of autolysis in plants helps to break down dying or damaged cells.

Autolysis of brain tissues is a natural process that occurs after death.

Autolysis is a common step in the production of cheese.

The flavor of meat is influenced by autolysis during the aging process.

The process of autolysis breaks down dead cells in the human body.

In winemaking, autolysis refers to the breakdown of yeast cells during the aging of the wine.

Autolysis is a natural process that occurs in dead tissues.

In the brewing of beer, autolysis can occur in the yeast cells and release off-flavors, leading to spoilage.

Autolysis can be used as a means of aging cheese.

The process of autolysis causes the yellowing of leaves in autumn.

Autolysis can occur in tumors and lead to the release of harmful substances into the body.

Autolysis of brain cells after death can lead to the release of toxic substances that cause neurological damage.

The use of autolysis in the pharmaceutical industry helps to purify certain drugs.

The process of autolysis is used to extract enzymes from animal tissues for industrial purposes.

The release of enzymes during autolysis can result in the breakdown of proteins and amino acids.

The cheese is left to undergo autolysis to develop its characteristic flavor.

Autolysis is used in the production of enzymes for industrial applications, such as in the manufacturing of detergents.

The protein breakdown during autolysis releases amino acids that are vital for new cell growth.

Autolysis plays a crucial role in the disintegration of seed coats during germination.

The bacteria's autolysis releases harmful toxins in spoiled food.

The autolysis of yeast is essential for the production of certain alcoholic beverages.

The bacteria in the stomach break down food through the process of autolysis.

Autolysis can be used to break down dead plant material in composting.

The use of autolysis in the food industry has been the subject of much research in recent years, as it can have a significant impact on the quality of the final product.

The autopsy report mentioned the autolysis of the victim's organs.

Autolysis is a key step in the production of certain types of cheese, such as Roquefort and Gorgonzola.

The flavor and texture of cheese are influenced by the autolysis of its own enzymes.

The process of autolysis in yeast cells can release enzymes that affect the quality of beer during fermentation.

Autolysis is a natural process that occurs in the human body after death.