Look up: Yeast

1. 
   Yeast
   Any of a number of species of single-celled fungus. Most important are the Saccharomyces spp., which are used in bread making and beer brewing...
   Found on http://www.kcpc.usyd.edu.au/discovery/gl
   
   
2. 
   Yeast
   Yeast is a fungus.
   Found on http://www.encyclo.co.uk/nol.php
   
   
3. 
   yeast
   A unicellular member of the Endomycetales; sometimes used for a non-motile unicellular stage (e.g., of dimorphic animal parasites).
   Found on http://ppathw3.cals.cornell.edu/glossary
   
   
4. 
   Yeast
   A live culture leavening agent used in doughs and batters. Usually available in a dry, bead-like form that can be compressed into cakes, although sometimes available in a fresh form. Requires activation within the range of 110 degrees Fahrenheit to 115 degrees Fahrenheit (the temperature of a comfortable bath). Lower temperatures do not activate it, higher ones kill it.
   Found on http://www.chowbaby.com/10_2000/glossary
   
   
5. 
   yeast
   One-celled fungi that reproduce by budding. Some ferment carbohydrates (starches and sugars), important for baking and brewing. Many biochemical properties of yeast are similar to those of higher organisms.
   Found on http://www.agen.ufl.edu/~foodsaf/wi008a.
   
   
6. 
   Yeast
   A unicellular ascomycete that multiplies typically by a budding process.
   Found on http://www.pestmanagement.co.uk/lib/glos
   
   
7. 
   yeast
   [n] - a commercial leavening agent containing yeast cells 2. [n] - any of various single-celled fungi that reproduce asexually by budding or division
   Found on http://www.webdictionary.co.uk/definitio
   
   
8. 
   Yeast
   A handy microorganism, without which we wouldn't have bread, beer or wine. Yeasts eat the sugar in grape juice and excrete alcohol and carbon dioxide as waste products. They keep going until all the sugar is gone, or until the alcohol level reaches about 16%, at which point they die. The selection of the appropriate yeast strain -- or indeed the decision simply to allow fermentation to occur with the wild strains of yeast that live on the grape skins -- is an important choice in winemaking.
   Found on http://www.surf4wine.co.uk/glossary.html
   
   
9. 
   Yeast
   Yeast are micro-organisms, which activate the fermentation process, converting the malt sugars into alcohol and carbon dioxide. Most breweries raise their own strains of yeast to guarantee the consistency of their beers.
   Found on http://www.caledonian-brewery.co.uk/brew
   
   
10. 
    Yeast
    A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation.
    Found on http://www.winedirect.co.uk/winecompanio
    
    
11. 
    Yeast
    Any of a number of species of single-celled fungus. Most important are the Saccharomyces, which are used in bread making and beer brewing.
    Found on http://www.diracdelta.co.uk/science/sour
    
    
12. 
    Yeast
    Yeast: A group of single-celled fungi that reproduce by budding. Most yeast are harmless (some are used in baking and brewing). Yeast is commonly present on normal human skin and in areas of moisture, such as the mouth and vagina, usually without causing any problems. However, yeast can produce disease in people. For example, the yeast Candida (onc ...
    Found on http://www.medterms.com/script/main/art.
    
    
13. 
    yeast
    forms in beer fermentation vats Category: agriculture, fisheries, forestry - food processing industries
    Found on http://www.mijnwoordenboek.nl/definition
    
    
14. 
    yeast
    Yeast is the colloquial name for members of the fungal families, ascomycetes, basidiomycetes and imperfect fungi, that tend to be unicellular for the greater part of their life cycle. Commercially important yeasts include Saccharomyces cerevisiae ; pathogenic yeasts include the genus Candida . See also Schizosaccharomyces pombe > Schizosaccharomyces pombe.
    Found on
    
    
15. 
    Yeast
    Yeast noun [ Middle English ʒeest , ʒest , Anglo-Saxon gist ; akin to Dutch gest , gist , German gischt , gäscht , Old High German jesan , jerian , to ferment, German gischen , gäschen , gähren , Greek ... boiled, zei^n to boil, Sanskrit yas . √111.] 1. The foam, ...
    Found on http://www.encyclo.co.uk/webster/Y/3
    
    
16. 
    yeast
    <fungus> Yeast is the colloquial name for single-celled members of the fungal families, ascomycetes, basidiomycetes and imperfect fungi that tend to be unicellular for the greater part of their life cycle. ... Commercially important yeasts include Saccharomyces cerevisiae, pathogenic yeasts include the genus Candida. ... See: Schizosaccharomyce ...
    Found on http://www.mondofacto.com/facts/dictiona
    
    
17. 
    yeast
    barm noun a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
    Found on http://wordnet.princeton.edu/perl/webwn?
    
    
18. 
    yeast
    noun any of various single-celled fungi that reproduce asexually by budding or division
    Found on http://wordnet.princeton.edu/perl/webwn?
    
    
19. 
    Yeast
    `Yeasts` are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with about 1,500 species described. Most reproduce asexually by budding, although a few do by binary fission. Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of a string of connected budding cells known as `pseudohyphae`, or `true hyphae` as seen in most molds. Yeast size can vary greatly depending...
    Found on http://en.wikipedia.org/wiki/Yeast
    
    
20. 
    yeast
    (yēst) any of various unicellular, nucleated, usually rounded fungi that reproduce by budding; some are fermenters of carbohydrates, and a few are pathogenic for humans. dried yeast dried cells of any suitable strain of Saccharomyces cerevisiae, usually a by-product of the brew...
    Found on http://www.mercksource.com/pp/us/cns/cns
    
    
21. 
    Yeast
    • (n.) Spume, or foam, of water. • (n.) 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. • (n.) The foam, or troth (top yea...
    Found on http://thinkexist.com/dictionary/meaning
    
    
22. 
    Yeast
    (from the article `Kingsley, Charles`) ...Maurice, he became in 1848 a founding member of the Christian Socialist movement, which sought to correct the evils of industrialism through ...
    Found on http://www.britannica.com/eb/a-z/y/6
    
    
23. 
    yeast
    any of certain economically important single-celled fungi (kingdom Fungi), most of which are in the phylum Ascomycota, only a few being ... [14 related articles]
    Found on http://www.britannica.com/eb/a-z/y/6
    
    
24. 
    yeast
    A general term denoting true fungi of the family Saccharomycetaceae that are widely distributed in substrates that contain sugars (such as fruits), and in soil, animal excreta, the vegetative parts of plants, etc. Because of their ability to ferment carbohydrates, some yeasts are important to the brewing and baking industries. [A.S. gyst]
    Found on
    
    
25. 
    yeast
    Cells of the yeast Saccharomyces cerevisiae, some budding A unicellular fungus that belongs to the class Hemiascomycetae of the phylum Ascomycota. Yeasts may occur as single cells or as chains of cells. They reproduce asexually by budding and sexually by producing ascospores. Yeasts of the genu...
    Found on http://www.daviddarling.info/encyclopedi