The word "yeast" is spelled with four letters that can be deceiving to English learners since "ea" usually makes a "long e" sound. However, in this word, "ea" is pronounced as "i" as in "beast". The phonetic transcription is /jiːst/, with the "y" making a "yuh" sound and the "st" pronounced as a soft "s". Yeast is a type of fungus used for fermenting in baking, brewing, and other culinary applications. It is also a key ingredient in making bread rise.
Yeast is a type of single-celled fungus that plays a significant role in the process of fermentation and baking. It is commonly used in the food and beverage industry to leaven bread, brew beer, and produce wine. Yeast is categorized as a member of the fungi kingdom alongside mold and mushrooms.
Most often, yeast refers to Saccharomyces cerevisiae, a species that feeds on sugars and converts them into carbon dioxide and ethanol through the process of fermentation. This biological reaction is what enables bread dough to rise and gives beer and wine their alcoholic content. Yeast can also convert sugars into other byproducts, such as lactic acid or acetic acid, which can be used in the production of foods like yogurt or vinegar.
The yeast organism is composed of a microscopic cell that reproduces through budding. This means that a smaller cell forms and pinches off from the parent cell, eventually growing into a new organism. Yeast cells are oval-shaped and contain a nucleus, cytoplasm, and other essential organelles.
In addition to its culinary applications, yeast also has various benefits in biotechnology, such as being used to produce enzymes or as a source of protein. Furthermore, yeast has been widely studied in scientific research due to its genetic similarities with more complex multicellular organisms, including humans, making it a valuable tool in genetics and molecular biology.
A ferment consisting of a culture of Saccharomyces cerevisioe or other species of S. The yeast fungus is a blastomycete some species of which are pathogenic; see blastomycosis, Saccharomyces, Torula.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
The froth in the working of new beer; the matter that separates from liquids during the vinous fermentation, the froth being called top-yeast, and the deposit bottom-yeast; the preparation used for raising dough for bread; barm.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
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The word yeast comes from the Old English term gist or gyst, which can be traced back to the Proto-Germanic word jestaz. This Proto-Germanic word is also related to the Old High German term jesa and Old Norse term jostr. Ultimately, the etymology of yeast can be traced back to the Proto-Indo-European root word jes, meaning to boil or ferment.