Abstract: The definition and basic characteristics of yeast extract were described and a brief introduction and comparison about the production method of yeast extract (autolysis, enzymolysis and acid hydrolysis) were made. The general productive technology, pretreating technology (debittering, cell disruption, autolysis promoter), technology during autolysis (time, concentration, temperature, extra enzyme, improve of flavor), downstream technology (clarification, plasmolysis, maillard reaction, concentrated and drying craft) of yeast extract were discussed in details. We also predicted the development trend of yeast extract with a set of nutrition, seasoning and health in food industry and microbial fermentation.