Difference between revisions of "Yeast"
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barm; Brewer's yeast; g¿r (Dan.); Hefen (Deut.); levadura (Esp.); levure (Fr.); lieviti (It.); gist (Ned.); gj¿r (Nor.); droýdýe (Pol.); levedura (Port.); jäst (Sven.) | barm; Brewer's yeast; g¿r (Dan.); Hefen (Deut.); levadura (Esp.); levure (Fr.); lieviti (It.); gist (Ned.); gj¿r (Nor.); droýdýe (Pol.); levedura (Port.); jäst (Sven.) | ||
| − | == | + | == Sources Checked for Data in Record == |
* G.S.Brady, ''Materials Handbook'', McGraw-Hill Book Co., New York, 1971 Comment: p. 164 | * G.S.Brady, ''Materials Handbook'', McGraw-Hill Book Co., New York, 1971 Comment: p. 164 | ||
Revision as of 23:17, 1 May 2016
Description
Single cell organisms of the genus Saccharomyces that reproduce by fission or budding. Yeast consists of cells and spores and in dry form, its appears as flakes or granules. Yeast can ferment carbohydrates into alcohol and carbon dioxide and thus is used to brew alcoholic beverages and to leaven in baking breads. It is also a source of B vitamins, folic acid, and protein. Yeast known as Brewer's yeast are obtained as a byproduct from the brewing of beer.
Synonyms and Related Terms
barm; Brewer's yeast; g¿r (Dan.); Hefen (Deut.); levadura (Esp.); levure (Fr.); lieviti (It.); gist (Ned.); gj¿r (Nor.); droýdýe (Pol.); levedura (Port.); jäst (Sven.)
Sources Checked for Data in Record
- G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971 Comment: p. 164
- Encyclopedia Britannica, http://www.britannica.com Comment: "Yeast." Encyclopædia Britannica. 2004. Encyclopædia Britannica Premium Service. 15 May 2004 .
- Wikipedia, the free encyclopedia, at http://www.wikipedia.com Comment: http://en.wikipedia.org/wiki/Yeast (Accessed Nov. 29, 2005)
- The American Heritage Dictionary or Encarta, via Microsoft Bookshelf 98, Microsoft Corp., 1998