yeast

yeast  (yst)

n.

1.

a. Any of various unicellular fungi of the genus Saccharomyces, especially S. cerevisiae, reproducing by budding and from ascospores and capable of fermenting carbohydrates.

b. Any of various similar fungi.

2. Froth consisting of yeast cells together with the carbon dioxide they produce in the process of fermentation, present in or added to fruit juices and other substances in the production of alcoholic beverages.

3. A powdered or compressed commercial preparation, having yeast cells and inert material such as meal and used chiefly as a leavening agent or as a dietary supplement.

4. Foam; froth.

5. An agent of ferment or activity: political agitators who are the yeast of revolution.

intr.v. yeast·ed, yeast·ing, yeasts

1. To ferment.

2. To froth or foam.

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[Middle English yeest, from Old English gist; see yes- in Indo-European roots.]

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yeast

Noun

a yellowish fungus used in fermenting alcoholic drinks and in raising dough for bread [Old English giest]

yeasty adj

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yeast  (yst)

Any of various one-celled fungi that reproduce by budding and can cause the fermentation of carbohydrates, producing carbon dioxide and ethanol. There are some 600 known species of yeast, though they do not form a natural phylogenic group. Most yeasts are ascomycetes, but there are also yeast species among the basidiomycetes and zygomycetes. The budding processes in yeasts show a wide range of variations. In many yeasts, for example, the buds break away as diploid cells. Other yeasts reproduce asexually only after meiosis, and their haploid buds act as gametes that can combine to form a diploid cell, which functions as an ascus and undergoes meiosis to produce haploid spores. Still other yeasts form buds in both haploid and diploid phases. The ascomycete yeast Saccharomyces cerevisiae is used in baking to produce the carbon dioxide that leavens dough and batter. It has been the subject of extensive research in cell biology, and its genome was the first to be sequenced among eukaryotes. A variety of yeasts of the genus Saccharomyces are used in making beer and wine to provide alcohol content and flavor. Certain other yeasts, such as Candida albicans, are pathogenic in humans.

Thesaurus

Noun	1.	yeast - a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey barm yeast cake - small cake of compressed moist yeast brewer's yeast - yeast used in fermenting beer leaven, leavening - a substance used to produce fermentation in dough or a liquid mother - a stringy slimy substance consisting of yeast cells and bacteria; forms during fermentation and is added to cider or wine to produce vinegar
	2.	yeast - any of various single-celled fungi that reproduce asexually by budding or division fungus - an organism of the kingdom Fungi lacking chlorophyll and feeding on organic matter; ranging from unicellular or multicellular organisms to spore-bearing syncytia Endomycetales, order Endomycetales - fungi having a zygote or a single cell developing directly into an ascus baker's yeast, Saccharomyces cerevisiae, brewer's yeast - used as a leaven in baking and brewing Saccharomyces ellipsoides, wine-maker's yeast - used in making wine

Translations

yeast [jiːst] n → levadura

yeast [jiːst] n → levure f

yeast [jiːst] n → Hefe f

yeast [jiːst] n → lievito

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yeast

n yeast [jiːst]

a substance which causes fermentation, used in making beer, bread etc. suurdeeg خَميرَه мая kvasnice gær die Hefe μαγιά, προζύμι levadura pärm مخمر hiiva levure שְׁמָרִים खमीर kvasac élesztő ragi ger lievito 酵母 효모(균) mielės raugs ragi gist gjær drożdże levedura drojdie дрожжи kvasnice, droždie kvas kvasac jäst ยีสต์; ส่าเหล้า; เชื้อเหล้า; เชื้อหมัก maya 酵母 дріжджі; закваска خمیر men 酵母