Used as a natural flavor enhancer in food products, providing umami taste and improving palatability in soups, sauces, snacks, and seasonings. Common in plant-based and clean-label products to boost savory notes without artificial additives. Widely used in microbiological culture media for growing bacteria and yeast due to its rich content of vitamins, amino acids, and nitrogen sources. Also found in some cosmetic formulations for skin conditioning and in dietary supplements for B-vitamin content.