Autolysis is a biological process where cells break down their own components after death or injury. This self-digestion occurs when enzymes, typically contained within the cells, are released and begin to degrade cellular structures. It is a natural part of decomposition and can be observed in various organisms. In the context of food, autolysis is important in processes like fermentation and aging. For example, in the production of certain cheeses, the bacteria and enzymes involved contribute to flavor development through autolysis. This process can enhance the texture and taste of the final product.