listen to the pronunciation of yeast
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An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines
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A frothy foam

But what most puzzled and confounded you was a long, limber, portentous, black mass of something hovering in the centre of the picture over three blue, dim, perpendicular lines floating in a nameless yeast.

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
{n} the flower of malt-liquor when working, barm, the foam of the troubled sea
The magical ingredient of beer A microscopic fungi that is able to convert sugar into alcohol and carbon dioxide in a process know as fermentation
Yeast is a living microorganism that causes fermentation when it comes into contact with liquid sugar (sugar and water), and heat Yeast dies when there is too much alcohol in its environment (±16% alc /vol )
Yeast is a kind of fungus which is used to make bread rise, and in making alcoholic drinks such as beer. a type of fungus used for producing alcohol in beer and wine, and for making bread rise. Any of certain economically important and usually single-celled fungi (see fungus), most of which are classified as ascomycetes. Found worldwide in soils and on plant surfaces, yeasts are especially abundant in sugary mediums such as flower nectar and fruits. The types commonly used in the production of bread, beer, and wine are selected strains of Saccharomyces cerevisiae; the small cakes and packets used contain billions of individual yeast cells, each of which can ferment approximately its own weight of glucose per hour. Dried yeast is 50% protein and is rich in B vitamins; brewer's yeast is sometimes taken as a vitamin supplement. Some yeasts are mild to dangerous pathogens of humans and other animals. Candida albicans, for example, irritates oral and vaginal linings, and Histoplasma and Blastomyces cause persistent lung infections
Any of various single-cell fungi capable of fermenting carbohydrates
A unicellular fungus that belongs to the phylum Ascomycetes, has a single nucleus ,and reproduces either asexually by budding or fission, or sexually through spore formation
A living organism used in the production of bread and beer Yeast, in the environment of sugar, produces carbon dioxide and alcohol This process is called fermentation Bread yeast comes in dry granulated and fresh cakes A new form of yeast, called instant yeast, has been developed which allows the user to mix the yeast directly into the flour without dissolving it first in water
A group of unicellular cellular fungi of the class Hemiascomycetae and phylum Ascomycota They occur as single cells or as groups or chains of cells They reproduce both sexually and asexually Yeasts of the genus Saccharomyces ferment sugars and are hence used in baking and brewing Mans ability to and long history of culturing yeasts has made them useful tools in genetic engineering
The enzyme-producing one-celled fungi of the genus Saccharomyces that is added to wort before the fermenting process for the purpose of turning fermentable sugar into alcohol and carbon dioxide
Spume, or foam, of water
A fungi that produces enzymes converting sugar to alcohol and carbon dioxide Used in skin conditioners No known toxicity
A group of enzymes which promote fermentation of grape juice A natural bloom or fungus found on grapes whose metabolism of grape sugars causes sugars to break down into alcohol and Carbon dioxide The 'dust' on a grape, known as the 'bloom' is wild yeast Most wine makers prefer to use their own yeast strains
A single-celled organism that breaks its food down into alcohol and carbon dioxide in a process known as "fermentation " Brewers capitalize on the alcohol Carbon dioxide gives beer and champagne effervescence and causes bread to rise
The one-celled micro-organism that turnes sugar into alcohol and carbon dioxide
Micro-organisms that produce the enzymes which convert sugar to alcohol Necessary for the fermentation of grape juice into wine
(yeest) - Yeast is alive! It is a microscopic, single-cell organism that, as it grows and ferments, produces alcohol and carbon dioxide The carbon dioxide bubbles get trapped in the gluten strands of bread, causing it to rise The most commonly available form is active dry yeast; the tiny organisms are dehydrated, and therefore dormant due to the lack of moisture Yeast should be "proofed" (or "activated") in water heated to approximately 110 degrees F
A frothy foam on sea waves
Any of various unicellular fungi reproducing by budding and from ascospores and capable of fermenting carbohydrates
Living substance responsible for the production of the enzymes that permit fermentation, the conversion of sugar into alcohol, with heat and carbon dioxide as by products Yeast occurs naturally on grape skins, but many winemakers today use specially selected cultured yeasts to allow better control of the fermentation Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough) In wine this usually indicates a fault, though the smell of freshly-baked bread can be desirable in Champagne and lees aged whites Yield Quantity of grapes harvested from a given area of vineyard Received wisdom is that low yield equals high quality, though in practice there are many factors at work, including density of plantation, local climate, etc Yields are normally expressed in weight per unit area (tons per acre) or volume per unit area (hectolitres per hectare) back to top
Yeast is a fungus, a member of the plant family Yeast exists on plants, in the air, in soil, and in and on humans and animals Yeast metabolize simple sugars and produce alcohol and carbon dioxide through the process of fermentation Different strains of yeast are used for different processes, such as brewing and dough-rising
Microscopic fungi Some species catalyze useful fermentation in bread and winemaking
A microscopic, single-cell organism that converts its food into alcohol and carbon dioxide through a process known as fermentation
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
any of various single-celled fungi that reproduce asexually by budding or division
Used to convert natural sugars into equal parts of alcohol and carbon dioxide in wine and beermaking
Unicellular micro-organism (fungus) naturally present on the skin of grapes It provokes alcoholic fermentation and is indispensable in the elaboration of wine
any of various single-celled fungi that reproduce asexually by budding or division a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
{i} general term for a type of unicellular fungi that multiply by budding (Medicine); leavening agent (used in bread and beer)
An often humid, yellowish froth, made of these fungi, used in medicine, in baking and in brewing beer
a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
Converts the sugar into alcohol and carbon dioxide Two main types of yeast are used, suited to different conditions and producing different styles of beer Saccharomyces cerevisiae and Saccharomyces carlsbergensis
Micro-organism responsible for the conversion of sugar to alcohol They are endemic in many vineyards, but if not they may be cultured in the laboratory and introduced to commence the fermentation
A single-celled fungus capable of fermentation
Yeast are fungus cells that eat and drink the sugars, proteins and water found in wort The waste of yeast help to produce the various smells and flavours found in beer, as well as creating carbon dioxide and ethanol production
Kind of fungi or microbe Yeast are used in bread-, wine- and beer-making to produce fermentation products
yeast infection
Any infection by a fungus of the genus Candida; candidiasis
yeast infection
Infection of the vagina with an overgrowth of a normally present candidal fungus (Candida albicans) that is characterized by a discharge and inflammation broadly : an infection (as thrush) caused by a yeast fungus
yeast cake
small cake of compressed moist yeast
yeast cake
cake which is baked with the use of fermenting agents
yeast cell
one cell of yeast, one living yeast organism
yeast dough
dough that is reduced via yeast
yeast extract
Yeast extract is a brown sticky food that is obtained from yeast. It can be used in cooking or spread on bread. a thick sticky brown substance made from yeast, used in cooking or for spreading on bread
yeast infection
an infectious condition that affects the vagina in women = thrush
yeast powder
dried powder form of yeast that becomes active when added to water
active dry yeast
A form of yeast in which yeast cells in dehydrated granules are alive but dormant because of the lack of moisture
brewer's yeast
Any live yeast used in brewing or yeast obtained as a by-product of brewing, dried and killed, and used as nutritional yeast
nutritional yeast
A pale yellow preparation of the yeast Saccharomyces cerevisiae. Often used as a nutritional supplement and flavoring by vegetarians and vegans due to its high protein content and selection of B vitamins, most notably B12
red yeast rice
A variety of rice that is fermented with the mold Monascus purpureus until it turns red; used in whole and powdered form as a food coloring, food ingredient, and medicine in China and other Asian nations
baker's yeast
used as a leaven in baking and brewing
baker's yeast
A commercial preparation consisting of dried cells of one or more strains of the fungus Saccharomyces cerevisiae, used as a leavening in baking
bottom fermenting yeast
brewer's yeast used in bottom fermentation of lager
brewer's yeast
yeast used in fermenting beer
compressed yeast
A cake yeast made by filtering the cells from the liquid in which they are grown, subjecting to heavy pressure, and mixing with starch or flour
top fermenting yeast
brewer's yeast used in top fermentation of ale
wine-maker's yeast
used in making wine
yeast infection
plural of yeast

    Türkische aussprache



    /ˈyēst/ /ˈjiːst/


    [ 'yEst, esp Southern & M ] (noun.) before 12th century. Middle English yest, from Old English gist; akin to Old High German jesen, gesen to ferment, Greek zein to boil.

    Gemeinsame Collocations

    yeast infection

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