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Webster 1913 Edition
Yeast
Yeast
,Noun.
[OE.
ȝeest
, ȝest
, AS. gist
; akin to D. gest
, gist
, G. gischt
, gäscht
, OHG. jesan
, jerian
, to ferment, G. gischen
, gäschen
, gähren
, Gr. [GREEK] boiled, ζεῖν
to boil, Skr. yas
. √111.] 1.
The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment.
2.
Spume, or foam, of water.
They melt thy
Alike the Armada’s pride, or spoils of Trafalgar.
yeast
of waves, which marAlike the Armada’s pride, or spoils of Trafalgar.
Byron.
Yeast cake
, a mealy cake impregnated with the live germs of the yeast plant, and used as a conveniently transportable substitute for yeast.
– Yeast plant
(Bot.)
, the vegetable organism, or fungus, of which beer yeast consists. The yeast plant is composed of simple cells, or granules, about one three-thousandth of an inch in diameter, often united into filaments which reproduce by budding, and under certain circumstances by the formation of spores. The name is extended to other ferments of the same genus. See
– Saccharomyces
. Yeast powder
, a baling powder, – used instead of yeast in leavening bread.
Webster 1828 Edition
Yeast
YEAST
,Noun.
1.
Barm; the foam, froth or flower of beer or other liquor in fermentation; used for raising dough for bread or cakes, and making it light and puffy.2.
Spume or foam of water. [Not in use.]Definition 2024
yeast
yeast
English
Dry yeast, for use in baking. (3)
A diagram of a typical yeast cell
Noun
yeast (countable and uncountable, plural yeasts)
- An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines.
- A single-celled fungus of a wide variety of taxonomic families.
- 1903, Alfred Peter Carlslund Jørgensen (R. Grey, translator), Practical Management of Pure Yeast: The Application and Examination of Brewery, Distillery, and Wine, Yeasts, The Brewing trade review, page 17:
- A microscopical examination of the yeast taken from these rapid vigorous fermentations will only be able to give useful conclusions in one respect.
- A true yeast or budding yeast in order Saccharomycetales.
- baker's yeast, Saccharomyces cerevisiae
- A compressed cake or dried granules of this substance used for mixing with flour to make bread dough rise.
- brewer's yeast, certain species of Saccharomyces, principally Saccharomyces cerevisiae and Saccharomyces carlsbergensis.
- baker's yeast, Saccharomyces cerevisiae
- Candida, a ubiquitous fungus that can cause various kinds of infections in humans.
- The resulting infection, candidiasis.
-
- (figuratively) A frothy foam.
- 1851, Herman Melville, Moby Dick:
- But what most puzzled and confounded you was a long, limber, portentous, black mass of something hovering in the centre of the picture over three blue, dim, perpendicular lines floating in a nameless yeast.
- 1851, Herman Melville, Moby Dick:
Derived terms
terms derived from yeast (noun)
Translations
fungus
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froth used in medicine, baking and brewing
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cake or dried granules used to make bread dough rise
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frothy foam on sea waves
See also
Verb
yeast (third-person singular simple present yeasts, present participle yeasting, simple past and past participle yeasted)
- To ferment.
- (of something prepared with a yeasted dough) To rise.
- (African American Vernacular, slang) To exaggerate[1]