| yeast | | |
| n. (substance) | 1. barm, yeast | a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey. |
| ~ yeast cake | small cake of compressed moist yeast. |
| ~ brewer's yeast | yeast used in fermenting beer. |
| ~ leaven, leavening | a substance used to produce fermentation in dough or a liquid. |
| ~ mother | a stringy slimy substance consisting of yeast cells and bacteria; forms during fermentation and is added to cider or wine to produce vinegar. |
| n. (plant) | 2. yeast | any of various single-celled fungi that reproduce asexually by budding or division. |
| ~ fungus | an organism of the kingdom Fungi lacking chlorophyll and feeding on organic matter; ranging from unicellular or multicellular organisms to spore-bearing syncytia. |
| ~ endomycetales, order endomycetales | fungi having a zygote or a single cell developing directly into an ascus. |
| ~ baker's yeast, saccharomyces cerevisiae, brewer's yeast | used as a leaven in baking and brewing. |
| ~ saccharomyces ellipsoides, wine-maker's yeast | used in making wine. |
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