dried yeast
1dried yeast — the dry cells of any suitable strain of Saccharomyces cerevisiae, usually a by product of the brewing industry; used as a natural source of protein and B complex vitamins …
2Yeast — of the species Saccharomyces cerevisiae Scientific classification Domain …
3yeast — yeastless, adj. yeastlike, adj. /yeest/, n. 1. any of various small, single celled fungi of the phylum Ascomycota that reproduce by fission or budding, the daughter cells often remaining attached, and that are capable of fermenting carbohydrates… …
4yeast cake — /ˈjist keɪk/ (say yeest kayk) noun living yeast cells compressed with a little starch into a small cake. In dried yeast cake, yeasts are inactive; in a compressed yeast cake they are active and the product is perishable …
5yeast — or yeast plant [yēst] n. [ME yest < OE gist, akin to Ger gischt, spray, froth & OHG jesan, to ferment < IE base * yes , to foam, boil up > Gr zein, to boil, seethe] 1. any of various single celled ascomycetous fungi in which little or no …
6yeast powder — dried powder form of yeast that becomes active when added to water …
7Yeast — A group of single celled fungi that reproduce by budding. Most yeast are harmless (some are used in baking and brewing). Yeast is commonly present on normal human skin and in areas of moisture, such as the mouth and vagina, usually without… …
8dried active yeast — активные сушеные дрожжи spoilage yeast дрожжи, вызывающие порчу active dry yeast активные сушеные дрожжи dried live yeast активные сушеные дрожжи heat resistant yeast теплостойкие дрожжи yeast flocculence хлопьевидность дрожжей …
9Baker's yeast — Saccharomyces cerevisiae, the yeast commonly used as baker s yeast.  Gradation marks are 1 µm apart Baker s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where… …
10Red yeast rice — (Chinese: , ; pinyin: hóng qú mǐ ; lit. red yeast rice ), red fermented rice, red kojic rice, red koji rice, or ang kak, is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus …
