I don't think so. Autolysed yeast is not the same as autolysed dough. When we autolyse dough it really isn't really the same thing. In fact, what we call autolyse is actually supposed to be performed before any yeast is added (only flour and water).
If I remember correctly, Marimite, Vegimite, etc., are made by adding salt to brewers yeast, which kills the cells and causes them to digest themselves (autolysis). They also add spices and other ingredients. Don't you think that it will change the taste of the dough quite a bit? Marimite/Vegimite is some powerful stuff taste-wise.