French Springer Yeast Extract (YE) maintains its natural properties and sensory properties throughout its production process: its internal enzymes break down yeast proteins and other large molecules into small molecules to Release flavor components: 1. Protein part: peptides, free amino acids, such as glutamic acid, etc. 2. Nucleic acids: ribonucleic acid (RNA), oligonucleotides, nucleotides (IMP-GMP) 3. Polysaccharides: sugars , mannan and glucan