yeast

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yeast

 [yēst]
any of various unicellular, nucleated, usually rounded fungi that reproduce by budding; some are fermenters of carbohydrates, and a few are pathogenic for humans.
brewer's yeast Saccharomyces cerevisiae, used in brewing beer, making alcoholic liquors, and baking bread.
dried yeast dried cells of any suitable strain of Saccharomyces cerevisiae, usually a by-product of the brewing industry; used as a natural source of protein and B-complex vitamins.

yeast

(yēst),
A general term denoting true fungi of the family Saccharomycetaceae that are widely distributed in substrates that contain sugars (such as fruits), and in soil, animal excreta, the vegetative parts of plants, etc. Because of their ability to ferment carbohydrates, some yeasts are important to the brewing and baking industries.
[A.S. gyst]

yeast

(yēst) a general term including single-celled, usually rounded fungi that produce by budding; some yeasts transform to a mycelial stage under certain environmental conditions, while others remain single-celled. They are fermenters of carbohydrates, and a few are pathogenic for humans.
bakers' yeast , brewers' yeast Saccharomyces cerevisiae, used in brewing beer, making alcoholic liquors, and baking bread.
dried yeast  dried cells of any suitable strain of Saccharomyces cerevisiae, usually a by-product of the brewing industry; used as a natural source of protein and B-complex vitamins.

yeast

(yēst)
n.
1.
a. Any of various unicellular fungi of the genus Saccharomyces, especially S. cerevisiae, reproducing asexually by budding or sexually through the production of ascospores and capable of fermenting carbohydrates.
b. Any of numerous fungi that exhibit a one-celled growth form and reproduce by budding, including certain candidas that can cause infections in humans.
2. Froth consisting of yeast cells together with the carbon dioxide they produce in the process of fermentation, present in or added to fruit juices and other substances in the production of alcoholic beverages.
3. A powdered or compressed commercial preparation of yeast cells, used chiefly as a leavening agent or as a dietary supplement.

yeast

[yēst]
Etymology: AS, gist
any unicellular, usually oval, nucleated fungus that reproduces by budding. Candida albicans is a kind of pathogenic yeast.

yeast

A unicellular spherical-to-oval 3–5 µm budding fungus that reproduces both sexually and asexually, primarily by budding–some by binary fission which, when adherent in end-to-end rows are termed pseudohyphae; most fungi are saprobes; many are used in commercial fermentation of foods and beverages; 7 genera–class Deuteromycetes–Imperfect Fungi–are human pathogens: Candida, Crytococcus, Geotrichum, Pityrosporum, Rhodotorula, Torulopsis, Trichosporon. See Candida, YAC cloning.

yeast

(yēst)
A general term denoting true fungi of the family Saccharomycetaceae that are widely distributed in substrates that contain sugars (such as fruits), and in soil, animal excreta,and the vegetative parts of plants. Because of their ability to ferment carbohydrates, some yeasts are important to the brewing and baking industries.
[A.S. gyst]

yeast

(yest)
Enlarge picture
BUDDING YEAST: (×400)
1. Any of several unicellular fungi of the genera Saccharomyces or Candida, which reproduce by budding. They are capable of fermenting carbohydrates. Yeasts, esp. Candida albicans, may cause systemic infections as well as vaginitis and oral thrush. Yeast infections are frequently present in patients with malignant lymphomas, poorly controlled diabetes mellitus, AIDS, or other conditions causing immunocompromise. Synonym: Saccharomyces See: illustration; Candida; candidiasis; fungi
2. A commercial product composed of meal impregnated with living fungi, used, for example, in fermenting beer and ale and baking bread.
Enlarge picture
BUDDING YEAST

brewer's yeast

Yeast obtained during the brewing of beer. It is a rich source of folic acid and chromium.
illustration

dried yeast

Dried yeast cells from strains of Saccharomyces cerevisiae. It is used as a source of proteins and vitamins, esp. B complex.

yeast

a collective name for those unicellular fungi, typically in the ASCOMYCOTA, of economic importance in the brewing and bread-making industries (see SACCHAROMYCES). Yeasts secrete ENZYMES that convert sugars into alcohol and carbon dioxide (see ALCOHOLIC FERMENTATION) and it is the CO2 which causes bread to ‘rise’.

yeast

(yēst)
A general term denoting true fungi that are widely distributed in substrates that contain sugars (e.g., fruits), and in soil, animal excreta, and vegetative parts of plants. Because of their ability to ferment carbohydrates, some yeasts are important in brewing and baking industries.
[A.S. gyst]

yeast,

n a general term denoting true fungi of the family
Saccharomycetaceae. Because of their ability to ferment carbohydrates, some yeasts are important to the brewing and baking industries.
Yersinia enterocolitica
n.pl bacteria that causes
Yersinia enterocolitis, contracted from contaminated food or water. Symptoms of infection often mimic acute appendicitis and are most common in children younger than age 7. A sister bacteria,
Y. pestis, was the cause of the historic bubonic plague. From the genus
Yersinia, these motile and nonmotile, non spore-forming bacteria contain gram-negative, unencapsulated, ovoid- to rod-shaped cells. These organisms are parasitic on humans and other animals.

yeast

a general term including unicellular, nucleated, usually rounded fungi that reproduce by budding; some are fermenters of carbohydrates, and a few are pathogenic for animals. See also mastitis.

yeast artificial chromosome
cloning vectors developed for the cloning of large (200-500 kbp) DNA fragments; YAC libraries permit the cloning of large genes with their flanking regulatory sequences as well as families of contiguous genes. They are difficult to work with and have the further disadvantage that the cloned sequences are unstably retained.
brewer's yeast
Saccharomyces cerevisiae used in brewing beer, making alcoholic liquors, and baking bread. See also dried yeast (below).
dried yeast
dried cells of any suitable strain of Saccharomyces cerevisiae, usually a by-product of the brewing industry; used as a natural source of protein and B-complex vitamins.
yeast two-hybrid system
an experimental technique for identifying genes whose protein product interacts with another particular protein of interest.

Patient discussion about yeast

Q. Yeast infection in bloodstream How to get rid of yeast infection systemically.

A. there are several treatments and medications against systemic fungal infections, yeasts included. but in order to get treated you have to go through a proper diagnosis and a Dr. should check what kind of fungus you are having and prescribe the medication that fits it. me throwing all sort of medication names won't give you anything. this has to be checked out with a blood test and a culture.

Q. yeast infection

A. Sorry, I posted this in the questions section by mistake - I thought I was doing an information search. I only just joined and I'm still getting used to this wonderful site. Many thanks for your quick response.

More discussions about yeast
References in periodicals archive ?
Suntory plans to conduct more research on the role played by beer yeast in the process of brewing at the gene level and use the research results to improve the flavor of beer, company officials said.
They said the company and the university have found that some 13,000 genes exist in beer yeast.
Beer yeast products have become hot products for all four of Japan's top brewers.
Beer yeast is rich in amino acids, contains large amounts of protein, vitamins and fiber.
It has been selling beer yeast capsules for about the past 70 years, but a marketing campaign that began last year has boosted sales from 90,000 yeast capsule packets in the first half of last year to 140,000 in the six months to June.
The company said that sales of its powdered beer yeast (meant to serve as a seasoning for fish or meat) are 30 times better than last year, while a refined beer yeast dietary supplement has already doubled this year the entire number of sales achieved in 2000.
According to company president Tom Pastorius, the brewery has not produced wheat beer for several years, because it was difficult to find the authentic wheat beer yeast.
As humans transported wine and beer yeasts around the world, different yeasts have mated and recombined, so that the strains of today carry gene variants from various parts of the world.