| yeast | general term for a type of unicellular fungi that multiply by budding (Medicine); leavening agent (used in bread and beer) | (isim) | en |
| yeast | Yeast is a kind of fungus which is used to make bread rise, and in making alcoholic drinks such as beer. a type of fungus used for producing alcohol in beer and wine, and for making bread rise. Any of certain economically important and usually single-celled fungi (see fungus), most of which are classified as ascomycetes. Found worldwide in soils and on plant surfaces, yeasts are especially abundant in sugary mediums such as flower nectar and fruits. The types commonly used in the production of bread, beer, and wine are selected strains of Saccharomyces cerevisiae; the small cakes and packets used contain billions of individual yeast cells, each of which can ferment approximately its own weight of glucose per hour. Dried yeast is 50% protein and is rich in B vitamins; brewer's yeast is sometimes taken as a vitamin supplement. Some yeasts are mild to dangerous pathogens of humans and other animals. Candida albicans, for example, irritates oral and vaginal linings, and Histoplasma and Blastomyces cause persistent lung infections | en |
| yeast | (yeest) - Yeast is alive! It is a microscopic, single-cell organism that, as it grows and ferments, produces alcohol and carbon dioxide The carbon dioxide bubbles get trapped in the gluten strands of bread, causing it to rise The most commonly available form is active dry yeast; the tiny organisms are dehydrated, and therefore dormant due to the lack of moisture Yeast should be "proofed" (or "activated") in water heated to approximately 110 degrees F | en |
| yeast | A microscopic, single-cell organism that converts its food into alcohol and carbon dioxide through a process known as fermentation | en |
| yeast | Yeast is a fungus, a member of the plant family Yeast exists on plants, in the air, in soil, and in and on humans and animals Yeast metabolize simple sugars and produce alcohol and carbon dioxide through the process of fermentation Different strains of yeast are used for different processes, such as brewing and dough-rising | en |
| yeast | Kind of fungi or microbe Yeast are used in bread-, wine- and beer-making to produce fermentation products | en |
| yeast | The magical ingredient of beer A microscopic fungi that is able to convert sugar into alcohol and carbon dioxide in a process know as fermentation | en |
| yeast | The enzyme-producing one-celled fungi of the genus Saccharomyces that is added to wort before the fermenting process for the purpose of turning fermentable sugar into alcohol and carbon dioxide | en |
| yeast | Living substance responsible for the production of the enzymes that permit fermentation, the conversion of sugar into alcohol, with heat and carbon dioxide as by products Yeast occurs naturally on grape skins, but many winemakers today use specially selected cultured yeasts to allow better control of the fermentation Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough) In wine this usually indicates a fault, though the smell of freshly-baked bread can be desirable in Champagne and lees aged whites Yield Quantity of grapes harvested from a given area of vineyard Received wisdom is that low yield equals high quality, though in practice there are many factors at work, including density of plantation, local climate, etc Yields are normally expressed in weight per unit area (tons per acre) or volume per unit area (hectolitres per hectare) back to top | en |
| yeast | The one-celled micro-organism that turnes sugar into alcohol and carbon dioxide | en |
| yeast | Any of various single-cell fungi capable of fermenting carbohydrates | en |
| yeast | Unicellular micro-organism (fungus) naturally present on the skin of grapes It provokes alcoholic fermentation and is indispensable in the elaboration of wine | en |
| yeast | Micro-organisms that produce the enzymes which convert sugar to alcohol Necessary for the fermentation of grape juice into wine | en |
| yeast | Micro-organism responsible for the conversion of sugar to alcohol They are endemic in many vineyards, but if not they may be cultured in the laboratory and introduced to commence the fermentation | en |
| yeast | Converts the sugar into alcohol and carbon dioxide Two main types of yeast are used, suited to different conditions and producing different styles of beer Saccharomyces cerevisiae and Saccharomyces carlsbergensis | en |
| yeast | A single-celled fungus capable of fermentation | en |
| yeast | A single-celled organism that breaks its food down into alcohol and carbon dioxide in a process known as "fermentation " Brewers capitalize on the alcohol Carbon dioxide gives beer and champagne effervescence and causes bread to rise | en |
| yeast | A unicellular fungus that belongs to the phylum Ascomycetes, has a single nucleus ,and reproduces either asexually by budding or fission, or sexually through spore formation | en |
| yeast | Yeast are fungus cells that eat and drink the sugars, proteins and water found in wort The waste of yeast help to produce the various smells and flavours found in beer, as well as creating carbon dioxide and ethanol production | en |
| yeast | A group of unicellular cellular fungi of the class Hemiascomycetae and phylum Ascomycota They occur as single cells or as groups or chains of cells They reproduce both sexually and asexually Yeasts of the genus Saccharomyces ferment sugars and are hence used in baking and brewing Mans ability to and long history of culturing yeasts has made them useful tools in genetic engineering | en |
| yeast | A fungi that produces enzymes converting sugar to alcohol and carbon dioxide Used in skin conditioners No known toxicity | en |
| yeast | A living organism used in the production of bread and beer Yeast, in the environment of sugar, produces carbon dioxide and alcohol This process is called fermentation Bread yeast comes in dry granulated and fresh cakes A new form of yeast, called instant yeast, has been developed which allows the user to mix the yeast directly into the flour without dissolving it first in water | en |
| yeast | Any of various unicellular fungi reproducing by budding and from ascospores and capable of fermenting carbohydrates | en |
| yeast | Microscopic fungi Some species catalyze useful fermentation in bread and winemaking | en |
| yeast | Used to convert natural sugars into equal parts of alcohol and carbon dioxide in wine and beermaking | en |
| yeast | Yeast is a living microorganism that causes fermentation when it comes into contact with liquid sugar (sugar and water), and heat Yeast dies when there is too much alcohol in its environment (±16% alc /vol ) | en |
| yeast | A group of enzymes which promote fermentation of grape juice A natural bloom or fungus found on grapes whose metabolism of grape sugars causes sugars to break down into alcohol and Carbon dioxide The 'dust' on a grape, known as the 'bloom' is wild yeast Most wine makers prefer to use their own yeast strains | en |
| yeast | a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey | en |
| yeast | any of various single-celled fungi that reproduce asexually by budding or division | en |
| yeast | The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment | en |
| yeast | Spume, or foam, of water | en |
| yeast | any of various single-celled fungi that reproduce asexually by budding or division a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey | en |
