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1. (n.) yeast
any of various small, single-celled fungi of the phylum Ascomycota that reproduce by fission or budding, the daughter cells often remaining attached, and that are capable of fermenting carbohydrates into alcohol and carbon dioxide.
2. yeast
any of several yeasts of the genus Saccharomyces, used in brewing alcoholic beverages, as a leaven in baking breads, and in pharmacology as a source of vitamins and proteins.
3. yeast
something that causes ferment or agitation.
4. (v.i.) yeast
to ferment.
5. yeast
to froth.
Etymology: (bef. 1000; ME ye(e)st, OE gist, gyst, c. MD ghist, MHG gist, ON j&oogon;str; akin to Gk zestós boiled, Skt yásati (it) boils)
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| Definition of 'yeast' |
Princeton's WordNet |
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1. (noun) yeast, barm
a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
2. (noun) yeast
any of various single-celled fungi that reproduce asexually by budding or division
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| Definition of 'yeast' |
Webster Dictionary |
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1. (noun) 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
2. (noun) yeast
spume, or foam, of water
3. (noun) yeast
a form of fungus which grows as indvidual rounded cells, rather than in a mycelium, and reproduces by budding; esp. members of the orders Endomycetales and Moniliales. Some fungi may grow both as a yeast or as a mycelium, depending on the conditions of growth
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Sense: a substance which causes fermentation, used in making beer, bread etc.
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 Afrikaans: suurdeeg |
 Arabic: خَميرَه |
 Bulgarian: мая |
 Brazilian: levedura |
 Czech: kvasnice |
 German: die Hefe |
 Danish: gær |
 Greek: μαγιά, προζύμι |
 Spanish: levadura |
 Estonian: pärm |
 Farsi: مخمر |
 Finnish: hiiva |
 French: levure |
 Hebrew: שְׁמָרִים |
 Hindi: खमीर |
 Croatian: kvasac |
 Hungarian: élesztő |
 Indonesian: ragi |
 Icelandic: ger |
 Italian: lievito |
 Japanese: 酵母 |
 Korean: 이스트, 누룩 |
 Lithuanian: mielės |
 Latvian: raugs |
 Malay: ragi |
 Dutch: gist |
 Norwegian: gjær |
 Polish: drożdże |
 Persian: مخمر |
 Pashto: خميره، تومنه، موره، خميره |
 Portuguese: levedura |
 Romanian: drojdie |
 Russian: дрожжи |
 Slovak: kvasnice, droždie |
 Slovenian: kvas |
 Serbian: kvasac |
 Swedish: jäst |
 Thai: ยีสต์; ส่าเหล้า; เชื้อเหล |
 Turkish: maya |
 Taiwanese: 酵母 |
 Ukrainian: дріжджі; закваска |
 Urdu: خمیر |
 Vietnamese: men |
 Chinese: 酵母 |
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Definitions of yeast 
