yeast
IPA: jˈist
noun
- An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines.
- A single-celled fungus of a wide variety of taxonomic families.
- A true yeast or budding yeast in order Saccharomycetales.
- baker's yeast, Saccharomyces cerevisiae
- A compressed cake or dried granules of this substance used for mixing with flour to make bread dough rise.
- brewer's yeast, certain species of Saccharomyces, principally Saccharomyces cerevisiae and Saccharomyces carlsbergensis.
- Candida, a ubiquitous fungus that can cause various kinds of infections in humans.
- The resulting infection, candidiasis.
- (figuratively) A frothy foam.
- A surname.
verb
- To ferment.
- (of something prepared with a yeasted dough) To rise.
- (African-American Vernacular, slang) To exaggerate.
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Examples of "yeast" in Sentences
- Dessolve the yeast into the water.
- Add the yeast to the dough and knead.
- This is the case for example in the mating of yeast.
- They differ in the yeast and the fermentation temperature.
- The yeast will ferment the sugars in the juice into alcohol.
- The mechanism in yeast and bacteria is the reverse of this reaction.
- Yeast is a microorganism that promotes the fermentation of the beer.
- Set aside for 5-10 minutes, until the yeast is activated and bubbly.
- The yeast is still present in the bread but is dead because of the fire.
- Sprinkle in the yeast and wait 10 minutes for the yeast to do its thing.
- Just let me know what the name of the yeast is and where I might find it.
- The yeast has a long history as a spoilage yeast within the food industry.
- Their flavor become more intense and complex with the longer the yeast is allowed to develop.
- Its scientists have altered a pathway in yeast similar to one in plants and trees that makes smells and flavors.
- The only time you even hear about yeast is if a winery is using naturally occurring yeasts to ferment a particular wine.
- All yeast is best purified before it is used; that is, the yeast should be put into a vessel, and, cold spring water being poured upon it, they should be stirred together and then left to settle.
- The microscopic plants which we call yeast are widely distributed in the air, and float around there until chance brings them in contact with a substance favorable to their growth, such as fruit juices and moist warm batter.
- When the fermentation has gone on so long that the yeast begins to look brown, the beer should be tunned; that is, the yeast is removed, and the beer is put into the casks in which it is to remain; and, in general, the beer is not taken down into the cellar till at this period.