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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

{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 )

A compressed cake or dried granules of this substance used for mixing with flour to make bread dough rise

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

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