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From Middle English yest, yeest, gest, gist, from Old English ġist, ġyst, from Proto-Germanic *jestuz. Cognate with Saterland Frisian Jääst (“yeast”), Dutch gist (“yeast”), German Gischt (“yeast”), Swedish jäst (“yeast”), Walloon yesse (“yeast”).
- 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.
- Candida, a ubiquitous fungus that can cause various kinds of infections in humans.
- The resulting infection, candidiasis.
- (figuratively) A frothy foam.
terms derived from yeast (noun)
froth used in medicine, baking and brewing
cake or dried granules used to make bread dough rise
frothy foam on sea waves
- The translations below need to be checked and inserted above into the appropriate translation tables, removing any numbers. Numbers do not necessarily match those in definitions. See instructions at Wiktionary:Entry layout#Translations.
Translations to be checked
- To ferment.
- (of something prepared with a yeasted dough) To rise.
- (African American Vernacular, slang) To exaggerate