Used as a nutrient source in microbiological culture media due to its rich content of vitamins, amino acids, and nitrogenous compounds. Commonly employed in the fermentation industry to support the growth of bacteria, yeast, and other microorganisms. Widely used in the production of antibiotics, enzymes, and recombinant proteins. Also serves as a flavor enhancer in food and beverage applications, especially in savory products like soups, sauces, and seasonings, contributing umami taste. Frequently utilized in cell culture and biopharmaceutical processes as a complex additive to promote cell growth and productivity.