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
   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
   
   
3. 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 comfor...
   Found on http://www.chowbaby.com/10_2000/glossary
   
   
4. 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.encyclo.co.uk/visitor-contrib
   
   
5. Yeast
   A unicellular ascomycete that multiplies typically by a budding process.
   Found on http://www.encyclo.co.uk/visitor-contrib
   
   
6. 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
   
   
7. 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 o...
   Found on http://www.surf4wine.co.uk/glossary.html
   
   
8. 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
   
   
9. 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.encyclo.co.uk/local/20673
   
   
10. 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
    
    
11. 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 dise...
    Found on http://www.medterms.com/script/main/art.
    
    
12. yeast
    forms in beer fermentation vats Category: agriculture, fisheries, forestry - food processing industries
    Found on http://www.mijnwoordenboek.nl/definition
    
    
13. 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 http://www.encyclo.co.uk/visitor-contrib
    
    
14. 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 ...
    Found on http://www.encyclo.co.uk/webster/Y/3
    
    
15. 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 in...
    Found on http://www.mondofacto.com/facts/dictiona
    
    
16. 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://wordnetweb.princeton.edu/perl/web
    
    
17. yeast
    noun any of various single-celled fungi that reproduce asexually by budding or division
    Found on http://wordnetweb.princeton.edu/perl/web
    
    
18. 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.encyclo.co.uk/local/21001
    
    
19. 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 ...
    Found on http://thinkexist.com/dictionary/meaning
    
    
20. 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
    
    
21. 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
    
    
22. Yeast
    An organism that can grow and develop in the udder, causing mastitis.
    Found on http://www.epa.gov/agriculture/ag101/dai
    
    
23. yeast
    yeast, name applied specifically to a certain group of microscopic fungi and to commercial products consisting of masses of dried yeast cells or of yeast mixed with a starchy material and pressed into yeast cakes. Although a number of fungi are sometimes called yeasts, the true yeasts are unicellula...
    Found on http://www.infoplease.com/ce6/sci/A08530
    
    
24. Yeast
    Budding yeasts are true fungi of the phylum Ascomycetes, class Hemiascomycetes. The true yeasts comprise the family Saccharomycetes, which has but one genus Saccharomyces, but includes at least ten species. The classification of yeasts is a specialized field using cell, ascospore, and colony charact...
    Found on http://www.probertencyclopaedia.com/brow
    
    
25. yeast
    Type: Term Pronunciation: yēst Definitions: 1. 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 fermen...
    Found on http://www.medilexicon.com/medicaldictio