Unicellular fungi which reproduces by budding. A component of bowel flora capable of fermenting carbo-hydrates. Yeast thrives in a warm, dark, moist environment. Bowel flora can be disrupted by antibiotic use, stress or poor diet which can cause an overgrowth that can lead to various health problems.
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 living, microscopic, single-celled organism responsible for converting sugars in grape juice into alcohol via the process of fermentation.
Yeast is a live organism. In the presence of air, sugar, liquid and sufficient warmth, the organisms multiply rapidly, producing the enzyme zymase which transforms sugars into alcohol and carbon dioxide. This is the process of fermentation. As the fermenting yeast gives off the carbon dioxide gas, the gas is trapped within the gluten strands, and the dough rises. When the dough is baked, the carbon dioxide trapped in the gluten expands, making it rise further. Then the gluten coagulates and the starch hardens to form a stable structure that won't collapse. The heat also kills the yeast and evaporates the alcohol produced during fermentation. There is fresh yeast and active dry yeast.
IS A FUNGUS. BREWING YEAST CONVERTS SUGARS INTO ALCOHOL AND CARBON DIOXIDE
Yeast is a living organism that converts its food into alcohol and carbon dioxide through fermentation. When making bread, the carbon dioxide produced by yeast makes the dough rise. Yeast needs sugar or starch and a warm environment in order to grow.
Promotes fermentation of grape juice. The "dust" on a grape, known as the "bloom" is wild yeast. Most wine makers prefer to use their own yeast strains, though some persevere to make the notoriously difficult wild yest wines.
Single-celled ascomycetous fungi (!) used to ferment beer and wine. Brewing and Winemaking yeast strains differ from bread yeast in that they are selected for tolerance to alcohol (and sulfites), tendency to attenuate and flocculate, and flavor characteristics imparted by the by-products they produce during fermentation. Yeast is a good source of Vitamin B, which is why Brewer's Yeast (dead) is sold in health food stores.
A type of fungus that reproduces via buds (blastoconidia).
A unicellular fungus that lives in liquid or moist habitats, primarily reproducing asexually by simple cell division or by budding of a parent cell.
A unicellular form of fungi. Some fungi (for example Saccharomyces cerevisiae) are only known to reproduce as yeast while other fungi (for example, Candida albicans) are dimorphic, reproducing as yeast under certain conditions and as filamentous mycelia under other growth conditions. Because it is so widely used in studies of Eukaryotic genetics, the term yeast often refers to S. cerevisiae when a specific genus is not indicated.
A unicellular ascomycete fungus, commonly found as a contaminant in plant tissue culture.
Single-celled organisms that produce enzymes that convert sugar to alcohol and carbon dioxide. There is natural yeast on the grape skins, but most winemakers neutralize this "wild yeast" and use a commercial yeast of their choice.
Unicellular fungus responsible of the fermentation process, which lives on sugar and multiplies by producing alcohol and carbon dioxide.
Yeast is what makes the alcohol in beer. Yeast eats the sugars in the wort and gives of alcohol and carbon dioxide.
A unicellular ascomycete that multiplies typically by a budding process.
The magical ingredient of beer. A microscopic fungi that is able to convert sugar into alcohol and carbon dioxide in a process know as ferment ation.
a single-celled fungus that reproduces by budding
single-celled ascomycete fungus that reproduces by budding or fission; produces enzymes that convert sugar to alcohol in a process called fermentation.
The single cell organisms that are responsible for fermentation. This is as true in wine as it is in beer or even bread. In the case of wine, the primary yeast responsible for the first (alcohol) fermentation belong to the class "Sacharomyces." Not all yeast is good yeast, and some can lead to spoilage. Many types of yeast may be found in and around wineries, and due to the need to control the specific yeast in wine, sterility is extremely important in a winery.
Microscopic fungi that eat sugars and produce carbon dioxide and alcohol through a process known as fermentation.
a single cell fungi like Saccharomyces or Torula
Micro organisms that convert sugar to alcohol and carbon dioxide during fermentation.
unicellular fungi of the genus which reproduce by budding, and can cause infections.
a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
any of various single-celled fungi that reproduce asexually by budding or division
a type of fungus and some are pathogenic
Organisms that convert grape sugar into alcohol. Three cheers for these little buggars
Helps convert grape juice into alcohol
Single celled organisms of the fungus family that are responsible for converting the sugars contained in malt into alcohol and carbon dioxide. Saccharomyces Cerevisiae is used to make ales and Saccharomyces Carlsbergensis is used to make lagers.
Important microorganisms that cause fermentation by converting sugar to alcohol. Without yeast, the world would lack wine, beer and most bread.
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.
Fungus, Monilia Single-cell organism that can cause infection of the skin, mouth, vagina, rectum and other parts of the gastrointestinal system.
Enzymes necessary for the fermentation of grape juice into wine.
A living, microscopic, single-cell organism which, as it grows, converts its food into alcohol and carbon dioxide hence its widespread importance to brewers, wine and vinegar makers and bakers. The two types of food-quality yeast are baker's yeast and brewer's yeast. Baker's yeast is a leavening agent of three different types: active dry yeast, compressed fresh yeast and yeast starters. Active dry yeast presents itself as little dehydrated granules which are alive but dormant because of the absence of moisture. Active dry yeast is available in two guises, regular and quick rising. Compressed fresh yeast makes its appearance in the dairy case of most supermarkets as it must be kept refrigerated and is highly perishable. As all yeasts, compressed fresh yeast must be thawed at room temperature and used immediately.
micro-organisms of many types which can encourage all sorts of chemical changes, including fermentation. Traditional wine producers tend to rely on ambient, invisible yeasts whereas modernists prefer specially cultured yeasts chosen for their suitability for a particular fermentation.
A living single celled organism that grows and converts its food (through fermentation) into alcohol and carbon dioxide. Most commonly used to leaven breads and in beermaking.
Single celled organism which enables grape juice to ferment into wine during the vinification process, a pleasant aroma most common in Champagne, although a pronounced presence in the wine is considered a flaw.
microbes used in brewing that convert sugars into alcohol and CO2.
Single-cell microorganism, biologically classified as fungi, responsible for converting fermentable sugars into alcohol and other byproducts. Saké yeast is related to the yeasts used in beer production- Saccharomyces cerevisiae. There are at present close to 20 different yeasts strains (and their foamless counterparts) that have been used during the history of saké production, plus countless other proprietary yeasts. See Saccharomyces cerevisiae.
A single-celled fungus capable of fermentation.
A single-cell microorganism on the skin of the grapes that causes fermentation. .
Used generally for quickening the fermenting of bread-dough.
Cells of a fungus (family Saccharo-mycetaceae),used especially in the making of alcoholic liquors and as a leavening in baking. The most common type is especially Saccharomyces cerevisiae (Brewer's yeast). Yeast is available in several forms: fresh or compressed, active dry and instant.
Yeast is a living, one celled micro-organism and in biology terms, a member of the fungi plant family. Yeast breaks down the simple sugars and produces alcohol and carbon dioxide through the process known as fermentation. Yeast should be stored at 40° F. or below (35° F. is best) and has a heat death point of 120° F. Different strains (types) of yeast are used for different commercial processes, such as making wine, brewing beer and making all types of breads. Back to the Top-Z-Z-Z
A micro-organism of the fungus family. Genus Saccharomyces.
A general term used to denote true fungi of the family Saccharomycetaceae that are widely distributed in nature. The term is also used to denote other single-celled, usually rounded fungi that produce by budding.
One of the four ingredients of beer. Yeast is a single cell organism whose metabolism converts the sugars contained in the malt into alcohol and carbon dioxide. One species, Saccharomyces cerevisiae is used to make ale, and another, Saccharomyces carlsbergensis, is used to make lager.
A fungus used in the making of bread. Bread yeast is available as a dry granulated powder and as fresh yeast cakes. Past it's expiration date, yeast may rise slower, but it is still safe to use.
Yeast is a general term referring to a group of substances that have the ability to ferment carbohydrates. Yeast in found naturally in sugar-laden foods (like fruits), in soil, and in the vegetative parts of plants.
A growth form exhibited by some fungi in which the fungus exists as single budding cells.
A group of single-celled fungi that reproduce by budding. See the entire definition of Yeast
Catalyst that converts sugar to alcohol and CO2, and which is used to turn grape juice into wine.
A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation.
A yellowish froth consisting of fungus cells that promote alcoholic fermentation. Key in the process of converting sugar into alcohol and carbon dioxide. It also contributes to the taste of beer.
Single-cell organisms that convert grape sugar into ethyl alcohol.
A unicellular fungus that multiplies by budding or fission
a simple, unicellular, microscopic plant that causes the fermentation of sugars to alcohol and carbon dioxide.
n. Unicellular fungi that are introduced to a wort, fermenting it into beer. Yeast comes in two major varieties for the making of beer: ale yeast and lager yeast. Ale yeast tends to do its fermentation at the top of the fermentation vessel, and prefer temperatures between 60° F and 75° F. Lager yeast gravitates toward the bottom of its fermentation vessel, and works best between 40° F and 55° F. Beers made from ale yeast strains tend to have more complex characters and darker color, while beers made from lager yeast typically have a "cleaner," "crisper" taste and lighter color.
Micro-organisms, some of which make grape juice ferment.
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.
Yeasts constitute a group of single-celled (unicellular) fungi, a few species of which are commonly used to leaven bread, ferment alcoholic beverages, and even drive experimental fuel cells. Most yeasts belong to the division Ascomycota. A few yeasts, such as Candida albicans, can cause infection in humans. More than one thousand species of yeasts have been described. The most commonly used yeast is Saccharomyces cerevisiae, which was domesticated for wine, bread, and beer production thousands of years ago.
A unicellular budding fungus that reproduces by sexual, asexual, or both means. Pertaining to a unicellular budding fungus that reproduces by asexual means only.
Yeasts are eukaryotic microorganisms classified in the kingdom Fungi. Approximately 1,500 species of yeasts have been described,Kurtzman, C.P., Fell, J.W. 2006. http://www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=176765 "Yeast Systematics and Phylogeny — Implications of Molecular Identification Methods for Studies in Ecology.", Biodiversity and Ecophysiology of Yeasts, The Yeast Handbook, Springer. Retrieved January 7 2007. most of which reproduce asexually by budding, although in a few cases by binary fission.
