a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
any of various single-celled fungi that reproduce asexually by budding or division
An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines.
A type of single-celled fungus.
A compressed cake or dried granules of this substance used for mixing with flour to make bread dough rise.
A frothy foam.
Origin: From giest, from jestuz.
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
spume, or foam, of water
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
Origin: [OE. eest, est, AS. gist; akin to D. gest, gist, G. gischt, gscht, OHG. jesan, jerian, to ferment, G. gischen, gschen, ghren, Gr. boiled, zei^n to boil, Skr. yas. 111.]
Yeasts are eukaryotic microorganisms classified in the kingdom Fungi, with 1,500 species currently described. Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of strings of connected budding cells known as pseudohyphae, or false hyphae, as seen in most molds. Yeast size can vary greatly depending on the species, typically measuring 3–4 µm in diameter, although some yeasts can reach over 40 µm. Most yeasts reproduce asexually by mitosis, and many do so by an asymmetric division process called budding. By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols – for thousands of years the carbon dioxide has been used in baking and the alcohol in alcoholic beverages. It is also a centrally important model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms. Researchers have used it to gather information about the biology of the eukaryotic cell and ultimately human biology. Other species of yeasts, such as Candida albicans, are opportunistic pathogens and can cause infections in humans. Yeasts have recently been used to generate electricity in microbial fuel cells, and produce ethanol for the biofuel industry.
Chambers 20th Century Dictionary
yēst, n. the froth of malt liquors in fermentation: the vegetable growth to which fermentation is due, of value in brewing, baking, &c.: (Shak.) spume or foam of water.—v.i. to ferment.—ns. Yeast′iness, the state of being yeasty or frothy; Yeast′-plant, a small plant causing alcoholic fermentation in saccharine liquids; Yeast′-pow′der, a baking powder.—adj. Yeast′y, like yeast: frothy, foamy: unsubstantial. [A.S. gist, gyst; Ger. gäscht, gischt.]
The numerical value of yeast in Chaldean Numerology is: 5
The numerical value of yeast in Pythagorean Numerology is: 7
Sample Sentences & Example Usage
What happens is women get an itch and think, ‘I must have a yeast infection,’.
Hard work is the yeast that raises the dough. But it's the dough that makes the bread
If you randomly self-treat and it’s not a yeast infection, you can make the problem worse.
What we've done here is we've put in synthetic DNA, which encodes new directions in the yeast cells.
At home, you stick yeast at the bottom of a barrel, but in labs, everything is controlled in special vessels.
Images & Illustrations of yeast
Translations for yeast
From our Multilingual Translation Dictionary
- квас, мая́Bulgarian
- llevatCatalan, Valencian
- kvasinka, droždí, kvasniceCzech
- Yeast, Hefe, Gest, Germ, Bärme, Gischt, HefepilzGerman
- μαγιά, ζύμηGreek
- feĉo, fermentiloEsperanto
- pärm, pärmseenedEstonian
- مخمر, خمیرمایهPersian
- vaahto, hiivasieni, hiiva, kuivahiivaFinnish
- levure, écumeFrench
- gabháil, coipeadh, giosta, cúrIrish
- ledvenHaitian Creole
- թթխմոր, խմորիչArmenian
- lievito, [[schiuma]] di un'[[onda]]Italian
- イースト菌, 酵母, イーストJapanese
- 酵母, 효모Korean
- raugs, ieraugsLatvian
- yis, khamir, ragiMalay
- ħmira, ragħwaMaltese
- gist, schuimDutch
- levedura, fermento, espumaPortuguese
- levură, ferment, drojdieRomanian
- квас, квасац, kvasac, germa, kvas, гермаSerbo-Croatian
- kvasinka, kvasnice, droždie, kvasSlovak
- jäst, skumSwedish
- maya, hamurTurkish
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