Used as a natural flavor enhancer in food products, providing umami taste and improving overall flavor profile. Commonly added to soups, sauces, snacks, and processed meats. Widely used in the production of seasonings and condiments. In microbiology, serves as a nutrient source in culture media for growing bacteria and yeast. Also found in some cosmetic formulations for its skin-conditioning properties. Used in plant growth stimulants due to its rich content of vitamins, amino acids, and minerals.