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.
A unicellular ascomycete that multiplies typically by a budding process.
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.
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.encyclo.co.uk/local/20046
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/Defs_Y.htm
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...Found on http://www.chowbaby.com/10_2000/glossary/glossary.html?synchpage=26&Z=75017
- a commercial leavening agent containing yeast cells 2. [n] - any of various single-celled fungi that reproduce asexually by budding or divisionFound on http://www.webdictionary.co.uk/definition.php?query=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 de...Found on http://www.encyclo.co.uk/local/20433
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.encyclo.co.uk/local/20652
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
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/source/y/e/yeast/source.html
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.asp?articlekey=6051
[ Middle English ʒeest
, Anglo-Saxon gist
; akin to Dutch gest
, German gischt
, Old High German jesan
, to ferment, German gischen
,...Found on http://www.encyclo.co.uk/webster/Y/3
<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: Schizosaccharomy...Found on http://www.encyclo.co.uk/local/20973
a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskeyFound on http://wordnetweb.princeton.edu/perl/webwn?s=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
• (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/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
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
An organism that can grow and develop in the udder, causing mastitis.Found on http://www.epa.gov/agriculture/ag101/dairyglossary.html
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/encyclopedia/Y/yeast.html
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/A0853014.html
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 characteristics for distinguishing genera, and physiologi...Found on http://www.probertencyclopaedia.com/browse/BY.HTM
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 ferment carbohydrates, some yeasts are important to the ...Found on http://www.medilexicon.com/medicaldictionary.php?t=100281
One of various single-celled fungi (see fungus) that form masses of tiny round or oval cells by budding. When placed in a sugar solution the cells multiply and convert the sugar into alcohol and carbon dioxide. Yeasts are used as fermenting agents in baking, brewing, and the making of wine and spirits. Brewer's yeast (S. cerevisiae...Found on http://www.talktalk.co.uk/reference/encyclopaedia/hutchinson/m0014490.html
No exact match found