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yeast 中文解釋 wordnet sense Collocation Usage Collins Definition
Noun
/yēst/,
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yeasts, plural;
  1. A microscopic fungus consisting of single oval cells that reproduce by budding, and are capable of converting sugar into alcohol and carbon dioxide

  2. A grayish-yellow preparation of this obtained chiefly from fermented beer, used as a fermenting agent, to raise bread dough, and as a food supplement

  3. Any unicellular fungus that reproduces vegetatively by budding or fission, including forms such as candida that can cause disease

  1. a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
  2. any of various single-celled fungi that reproduce asexually by budding or division
  3. Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with the 1,500 species currently described estimated to be only 1% of all yeast species. Most reproduce asexually by budding, although a few do so by binary fission. ...
  4. Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. ...
  5. An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines; A type of single-celled fungus; A compressed cake or dried granules of this substance used for mixing with flour to make bread dough rise; A frothy foam; ...
  6. (Yeasts) One-cell microorganisms responsible for transforming grape juice into wine.
  7. (Yeasts) Single-celled organisms that reproduce by budding. They are found in and on muscle foods but play only a small role in the ecology of these products.
  8. (Yeasts) A group of microorganisms which reproduce by budding. They are used in fermenting some foods and in leavening breads.
  9. (YEASTS) fungi which in many cases are unicellular, though some produce hyphae; most yeasts are anamorphs; their cells are conidia, and they multiply by various kinds of conidiogenesis. Some can produce asci, some can form basidia, and some appear to be anamorphic holomorphs -- entirely asexual.
  10. (Yeasts) are a phylogenetically diverse grouping of single-celled fungi. As members of the Kingdom Fungi, which also includes mushrooms, molds, and mildews, yeasts are eukaryotes (organisms with a distinct, membrane-bound nucleus) that digest their food externally and absorb the nutrient ...
  11. (yeasts) One of several species of ascomycete fungi in which an extensive mycelium is not produced, so that the oganism is usually unicellular.
  12. An organism that can grow and develop in the udder, causing mastitis.
  13. Various yeasts are commonly identified on air samples. Some yeasts are reported to be allergenic. They may cause problems if a person has had previous exposure and developed hypersensitivity. Yeasts may be allergenic to susceptible individuals when present in sufficient concentrations.
  14. Micro-organisms that produce the enzymes which convert sugar to alcohol. Necessary for the fermentation of grape juice into wine.
  15. Yeast is a one-celled organism that is found naturally on grapes, that turns the sugar in grape juice into alcohol and carbon dioxide. Some winemaking regions use solely the natural yeasts that come with the grapes. ...
  16. A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation.
  17. common name for an artificial assemblage of higher fungi which have temporarily or permanently abandoned the use of hyphal thalli; they are unicellular, and vegetative reproduction is generally by budding or fission.
  18. A unicellular ascomycete fungus, commonly found as a contaminant in plant tissue culture.
  19. Mostly single celled fungi. These are larger than bacteria, and either round r oval in shape.
  20. Yeast is a living organism which is used in brewing, winemaking, and baking. The carbon dioxide produced by yeasts is what gives champagne and beer their effervescence, and cause bread doughs to rise. Active dry yeast and compressed yeast are the forms most commonly used for leavening. ...
  21. A general term for a fungus occurring as a unicellular, nucleated organism that usually reproduces by budding, although some yeasts may reproduce by fission, many producing mycelia or pseudomycelia.
  22. A micro-organism of the fungus family. Genus Saccharomyces.
  23. Living plant microorganisms that convert sugars to alcohol and carbon dioxide.
  24. Any of various single-cell fungi capable of fermenting carbohydrates.
  25. A handy microorganism, without which we wouldn't have bread, beer or wine. Yeasts eat the sugar in grape juice and excrete alcohol and carbon dioxide as waste products. They keep going until all the sugar is gone, or until the alcohol level reaches about 16%, at which point they die. ...