yeasts

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Related to yeasts: fungi, fermentation, bacteria

yeasts

Single-celled nucleated fungi that produce enzymes capable of fermenting carbohydrates. The yeasts of chief medical interest are those of the Candida and Monilia species which cause THRUSH. Yeasts are rich in B vitamins.

Collins Dictionary of Medicine © Robert M. Youngson 2004, 2005

Dermatophytes, yeasts, and nondermatophyte molds

Three types of fungi responsible for fungal infections of the nails.

Mentioned in: Onychomycosis

Patient discussion about yeasts

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 yeasts

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References in classic literature ?

Without moving and being part of the yeast there would be no hopelessness.

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A round, bustling, fire-ruddy housewife of the neighborhood burst breathless into the shop, fiercely demanding yeast; and when the poor gentlewoman, with her cold shyness of manner, gave her hot customer to understand that she did not keep the article, this very capable housewife took upon herself to administer a regular rebuke.

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'Alton Locke' and 'Yeast,' published in 1849, were powerful but reasonable and very influential expressions of his convictions--fervid arguments in the form of fiction against existing social injustices.

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Then I wanted a mill to grind it sieves to dress it, yeast and salt to make it into bread, and an oven to bake it; but all these things I did without, as shall be observed; and yet the corn was an inestimable comfort and advantage to me too.

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Etienne Dorignac, technical manager of Fermentis, headed a project starting in 2016 to characterize many of the properties of the company's yeasts to ensure that the strains would produce the appropriate aromatic and structural elements in a reproducible manner in the wine, while also meeting the E2U mandate to be simple to use.

Skipping the Hydration Step in Fermentation: A new line of yeast strains that do not need to be rehydrated prior to being added

In eukaryotic organisms like yeasts, these chromosomes are packaged inside the cell's nucleus.

A Fully Synthetic Life Form May Soon Be A Reality

Although the consumption of baker's yeasts in Nepal is rising every year, the country imports its entire requirement of baker's yeast mostly from China and Europe.

Selection and Characterization of Potential Baker's Yeast from Indigenous Resources of Nepal

But it's only in the last few years that companies have used genetically modified yeasts to "brew" food ingredients.

Yeast of burden: instead of 9 million dairy cows, Americans might soon be milking billions of microscopic creatures

Two research teams from White Labs (California) and a Belgian genetics laboratory have collaborated to map out yeasts' genealogy, creating the first genetic family tree for brewing yeasts.

Brewing better beer through biotechnology: biotechnologists are digging deep into the genome of yeast to uncover secrets that could aid beer, biofuel and cancer research

The commercial and the isolated yeasts were inoculated at 28[degrees]C.

Yeast from Pyrus ussuriensis maxim fruit peel

The transformation of grape must into wine is the result of the combined action of several genera and species of yeasts. The yeast Saccharomyces cerevisiae is alcohol-tolerant and dominates the intermediate and the final stage of wine fermentation (CLAVIJO et al., 2010).

Characterization of autochthonous wine yeasts isolated in vineyards of the State of Parana, Brazil/Caracterizacao de leveduras vinicas autoctones isoladas em vinhedos do Estado do Parana, Brasil

It's the sugar that's present in a bread dough that provides the nutrients so that these yeasts can grow.