Difference between revisions of "Yeast"
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== Description == | == 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 [ | + | 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 [[carbohydrate|Darbohydrates]] into [[alcohol|alcohol]] and [[carbon%20dioxide|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|protein]]. Yeast known as Brewer's yeast are obtained as a byproduct from the brewing of beer. |
[[[SliderGallery rightalign|aaiYEAST.jpg~FTIR]]] | [[[SliderGallery rightalign|aaiYEAST.jpg~FTIR]]] | ||
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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.) | ||
| − | == | + | == Resources and Citations == |
* 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 | ||
| − | * ''Encyclopedia Britannica'', http://www.britannica.com Comment: "Yeast." | + | * ''Encyclopedia Britannica'', http://www.britannica.com Comment: "Yeast." (Accessed 15 May 2004). |
| − | * Wikipedia | + | * Wikipedia: http://en.wikipedia.org/wiki/Yeast (Accessed Nov. 29, 2005) |
* ''The American Heritage Dictionary'' or ''Encarta'', via Microsoft Bookshelf 98, Microsoft Corp., 1998 | * ''The American Heritage Dictionary'' or ''Encarta'', via Microsoft Bookshelf 98, Microsoft Corp., 1998 | ||
Latest revision as of 10:13, 15 December 2020
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 Darbohydrates 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.)
Resources and Citations
- G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971 Comment: p. 164
- Encyclopedia Britannica, http://www.britannica.com Comment: "Yeast." (Accessed 15 May 2004).
- Wikipedia: http://en.wikipedia.org/wiki/Yeast (Accessed Nov. 29, 2005)
- The American Heritage Dictionary or Encarta, via Microsoft Bookshelf 98, Microsoft Corp., 1998