Widely used in the food industry as a flavor enhancer due to its rich umami taste from amino acids and peptides, it is a key ingredient in soups, sauces, snacks, processed foods, and seasonings. It serves as a natural alternative to monosodium glutamate (MSG) and is valued for its ability to improve the overall taste profile of various dishes. In the biotechnology sector, it is utilized as a nutrient source in microbial fermentation processes for producing antibiotics, enzymes, other bioproducts, as well as in brewing for beer, whiskey, and other alcoholic beverages. Additionally, it is incorporated into animal feed to boost nutritional value and promote growth, and into nutritional supplements due to its richness in B vitamins and minerals. Its versatility also extends to the cosmetic industry, where it is used in skincare products for its nourishing and moisturizing properties.