autolysis

In the west, black tea generally refers to a fully oxidized (autolysis) red tea that has not been fermented.

The first stage of decomposition is autolysis, literally self-digestion, with the intestines and pancreas being the strongest actors.

You aren't causing fermentation, just autolysis (latin: self digestion), which is more akin to the malting phase of beer production.

After all, the microbes that colonize our body would survive (and subsequently participate in consuming the body, a process called autolysis).

When the heart stops, the autolysis, or self-digestion, of the flesh begins, through its enzymes consuming cell membranes.

Personally, I like a little bit of autolysis flavour in my mead -- a bit like good champagne.

Regardless of the fluid medium, a bigger problem is absence of oxygen is going to start the process of autolysis after cell death.

All it suggests is that autolysis enzymes kill the mushrooms?

The process of what he calls spiritual autolysis, which is basically just writing your beliefs down and asking what is true was deeply impactful in my own journey.

That can denature them and trigger autolysis.

As I just stated up thread, black and green tea rely on autolysis - enzymes in the leaf decompose insoluble caffeine crystals into a water soluble form.

>> Too much salt stops autolysis altogether; too little invites botulism.

Among those, autolyzed yeast (autolysis is a kind of enzymolysis), hydrolyzed soy protein, and numerous other sources of free glutamic acid (aka "MSG") appear to be permitted.