A unicellular fungus that lives in liquid or moist habitats, primarily reproducing asexually by simple cell division or by budding of a parent cell.

Organisms that issue enzymes that trigger the fermentation process; yeasts can be natural or commercial.

Micro-organisms that convert sugar to alcohol and carbon dioxide in the process known as fermentation. The predominant wine yeast, saccharomyces cerevisiae, is the same micro-organism that ferments be [..]

A type of fungus that produces buds

A general term for a fungus occurring as a . unicellular, nucleated organism that usually reproduces by budding. Some yeasts may reproduce by fission, many producing mycelia or pseudomycelia.

Old English gist "yeast, froth," from Proto-Germanic *jest- (source also of Old Norse jastr, Swedish jäst, Middle High German gest, German Gischt "foam, froth," Old High German jes [..]

various types of fungi that cause the fermentation of carbohydrates, producing carbon dioxide and ethanol.

(see Saccharomyces cerevisiae) 38 Animation; 40 Animation

Baker's yeast, one of the simplest eukaryotes, serves as a valuable model organism, particularly in studies of cell division.

Single-cell organism that can cause infection of the skin, mouth, vagina, rectum and other parts of the gastrointestinal system. The terms "yeast" , "fungus" and "monilia" [..]

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 granu [..]

A single-celled organism of the genus Saccharomyces. During fermentation, yeast convert sugar into alcohol and carbon dioxide.

A unicellular fungus that multiplies asexually by budding or fission.

Pronounce it: yee-stYeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form of sugar or starch) into alcohol and carbon dioxide through the process of fermentati [..]

Yeast is a living, microscopic, single-cell organism that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide. This trait is what endears yeast to winemakers, brew masters and bread bakers. In the making of wine and beer, the yeast's manufacture of alcohol is desired and necessary for the f [..]

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 granu [..]

A tiny, single-celled organism that feeds on the sugar in dough, creating carbon dioxide gas that makes dough rise. Three common forms of yeast are:

A fungus (a plant that lacks chlorophyll) that is able to ferment sugars and that is used for producing food products such as bread and alcohol.

(n) a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey(n) any of various single-celled fungi that reproduce asexually by bu [..]

  A greenish-yellow fungus substance, obtained from fermenting malt and used as a fermenting agent.

A single-celled fungus that reproduces by budding and may lead to infections of the skin or other moist areas.

Yeast is what makes the alcohol in your beer. Yeast eats up the sugar and produces alcohol and carbon dioxide.

A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation.

A general term for single-celled rounded Fungi that reproduce by budding. Brewers' and bakers' yeasts are Saccharomyces cerevisiae; Therapeutic Dried Yeast is Yeast, Dried.

A species of the genus Saccharomyces, Family Saccharomycetaceae, order Saccharomycetales, known as "baker's" or "brewer's" Yeast. The dried form is used as a Dietary Supp [..]

An order of Fungi in the phylum Ascomycota that multiply by budding. They include the telomorphic ascomycetous Yeasts which are found in a very wide range of habitats.

The dry Cells of any suitable strain of Saccharomyces cerevisiae or Candida. It can be obtained as a by-product from the brewing of Beer or by growing on media not suitable for Beer production. Dried [..]

The dry cells of any suitable strain of SACCHAROMYCES CEREVISIAE or CANDIDA. It can be obtained as a by-product from the brewing of beer or by growing on media not suitable for beer production. Dried [..]

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...

A small, single-celled fungus that ferments carbohydrates; some types can infect humans and animals.

See brewer's yeast.

See Brewers Yeast

a microscopic fungus that converts its food (carbohydrates) into carbon dioxide and alcohol through a metabolic process known as fermentation; yeast is necessary for making beer, wine, cheese and some [..]

a microscopic fungus that converts its food (carbohydrates) into carbon dioxide and alcohol through a metabolic process known as fermentation; yeast is necessary for making beer, wine, cheese and some breads.

Fungus cells used to produce alcoholic fermentation, or to cause dough to rise . A leavening agent used in doughs and batters. It usually comes in a dry, bead like form which can be compressed into ca [..]

Yeast: A living, single celled organism comprised of the cells of certain minute fungi. It is commonly used to induce fermentation in the manufacturing of alcoholic beverages such as beer and as leave [..]

A relatively large and complex single-celled microorganism. It thrives on sugar, which it ferments, and also requires oxygen and nutrients in order to grow.

A unicellular fungi, principally of the genus Saccharomyces

A group of unicellular organisms of the family Saccharomycetaceae which ferment sugars to alcohol and carbon dioxide by virtue of its enzymes (Zymase).

A general term for single-celled fungi that reproduce by budding. Some yeasts can ferment carbohydrates (starches and sugars), and thus are important in brewing and baking.

a fungus which reproduces by budding. See mould. It is hardly necessary to warn plant pathologists against using the expression ` fungi and yeasts ` to cover mycelial and budding microfungi.

a substance commonly used for baking; also used to make hepatitis B and HPV vaccines

Unicellular fungus. Grows rapidly by budding on some foodstuffs, especially those containing sugar. (Used in fermentation).

These one- celled microorganisms belong to the Fungi kingdom and are commonly used in the alcohol fermentation process and in baking. Some yeasts such as Candida albicans are mildly pathogenic to humans and others such as Saccharomyces boulardii have therapeutic uses.

 A type of bug often found in ear and skin infections.

in the making of beer, the micro-organism that ferments sugar into alcohol

A single cell fungi used to leaven bread and also found in cheese and other fermented foods and beverages.

Microorganisms that produce the enzymes which convert sugar to alcohol.

These one- celled microorganisms belong to the Fungi kingdom and are commonly used in the alcohol fermentation process and in baking. Some yeasts such as Candida albicans are mildly pathogenic to huma [..]

Yeast helps the process of converting sugar to alcohol during the fermentation process.

Eukaryotice microorganisms classified into the kingdom fungi (with other 1’500 species). The best-known member of the yeast family is S. cerevisiae used in baking as a leavening agent. 

A microscopic unicellular fungus responsible for the conversion of sugars in Must to alcohol. This process is known as alcoholic fermentation.

Baker’s yeast (differs from Brewer’s yeast) refers to a single-celled fungi in the species Saccharomyces cerevisiae, which ferments sugar. The by-products of this fermentation are principally carbon d [..]

a very small, unicellular fungus that ferments carbohydrates into alcohol and carbon dioxide; used to ferment beer and to leven bread and used as a source of vitamins and proteins

Other than grapes, the essential element in FERMENTATION. Yeast is a single-cell organism that is naturally present on the surface of grapes, but in commercial winemaking is more likely to be laborato [..]

Yeasts are single celled micro-organisms which transform grape juice into wine by metabolising the sugar into alcohol. This process is known as fermentation. In the production of most wines, the ferme [..]

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 fa [..]

a micro organism that converts the natural sugars in the grape juice into alcohol during the fermentation process.

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and 1,500 species are currently identifie [..]

Yeast is a monthly peer-reviewed scientific journal published by Wiley-Blackwell. It publishes original research articles, reviews, and short communications on all aspects of Saccharomyces and other c [..]

Yeast: A Problem (1848) was the first novel by the Victorian social and religious controversialist Charles Kingsley.

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 (once called [..]

A type of microorganism that is found almost everywhere, including inside the body. There are many different types of yeast. Some types are used to make foods, such as bread, cheese, and alcoholic dri [..]

Small, one-celled fungus that reproduces by budding

During the fermentation process, yeast converts the natural malt sugars into alcohol and carbon dioxide gas. Yeast was first viewed under a microscope in 1680 by the Dutch scientist Antonie van Leeuwe [..]

The yeast that is used in baking is the single-celled fungi of the species saccharomyces cerevisiae. This fungi is a rising agent that ferments sugar, producing carbon dioxide and alcohol and expandin [..]

 a microorganism endemic to vineyards and produced commercially that converts grape sugars into alcohol