yeastn.

Brit.

/jiːst/, U.S.

/jist/

Forms: Old English gist, ȝyst, Middle English ȝest(e, ȝeest, yeest, 1500s–1800s yest, 1600s eyst (?), 1700s–1800s dialect east, 1800s dialect yist, 1600s– yeast.

Etymology: Old English (late West Saxon) gist, Anglian *gest, corresponding to Middle Low German gest dregs, dirt, Middle Dutch ghist, Dutch gist, gest yeast, Middle High German jest, gest, gist (German gischt, gäscht) yeast, froth, Old Norse jastr yeast, related to Old High German jeasan, gesan (Middle High German jesen, gesen, gern, German gähren to ferment), the causative Old High German jerian, gerian to cause to ferment, and Old Norse gerð yeast. The underlying base jes- is found also in Sanskrit yás(y)ati to seethe, boil, práyastas bubbling over, Avestan yah- to boil (intransitive), Albanian ǵeš buken I knead bread, Greek ζέω I boil, ζεστός boiled, Welsh iās seething.

a. A yellowish substance produced as a froth or as a sediment during the alcoholic fermentation of malt worts and other saccharine fluids, and used in the manufacture of beer and to leaven bread.Modern science distinguishes two kinds of yeast, surface yeast or top yeast (German oberhefe) and under yeast, sediment yeast, or bottom yeast (German unterhefe), the former propagated by buds, the latter by spores, of the fungus Saccharomyces cerevisiæ. The yeast of beer is used medicinally as an antiseptic and stimulant in low fevers, and as an application to ulcers.

ΘΚΠ

the world > food and drink > food > substances for food preparation > [noun] > leaven or yeast

barmc1000

yeastc1000

sourdough1303

leaven1340

fermentc1420

God's good1469

quickening1573

rising1594

sizzing1594

leavening1626

kneading1638

emptying1650

yeast-cake1795

hametz1891

the world > food and drink > drink > manufacture of alcoholic drink > brewing > [noun] > froth or scum

barmc1000

yeastc1000

overdecking1605

the world > food and drink > drink > manufacture of alcoholic drink > brewing > [noun] > yeast

yeastc1000

ale yeasta1450

neaving1681

beer-yeast1857

gravel1882

hop-yeast1884

pitching yeast1885

bee1923

c1000 Sax. Leechd. II. 266 Læt þonne hwon gestandan, do of þa gagellan, do þonne niwne gist.

1530 J. Palsgrave Lesclarcissement 291/1 Yest or barme for ale, leueton.

1591 A. W. Bk. Cookrye (rev. ed.) 8 Put into your broth a spoonfull of yest.

1600 R. Surflet tr. C. Estienne & J. Liébault Maison Rustique v. xxiii. 725 They renewe the force and strength of the yeast or leuen euerie hower with beere already made, so long as till the said leuen or yeast become strong inough of it selfe.

1612 in G. Ornsby Select. from Househ. Bks. Naworth Castle (1878) 41 To Harry Baker to bestow in eyst v^s.

1664 S. Butler Hudibras: Second Pt. ii. iii. 140 When Yeast and outward means do fail, And have no pow'r to work on Ale.

1666 G. Harvey Morbus Anglicus viii. 19 Those sharp scorbutick dregs imitating the nature of yist.

1738 W. Ellis London & Country Brewer III. xiv. 52 Yeast..consists of a great Quantity of subtil, and spirituous Particles, wrapped up in such as are viscid.

1804 Med. & Physical Jrnl. 12 192 An instance of a young gentleman in the last stage of typhus fever, being cured by the use of yeast.

1843 R. J. Graves Syst. Clin. Med. Introd. Lect. 34 Sugar by presence of yest [is made to resolve itself] into alcohol and carbonic acid.

1858 G. H. Lewes Sea-side Stud. 314 There are two kinds of yeast, or rather two forms of the same plant. The one is called ‘surface’ yeast, the other ‘sediment’ yeast. The former requires a temperature of 70° to 80° Fahrenheit; the latter 32° to 45°.

1877 T. H. Huxley Physiography 193 The porous texture of bread is due to the presence of bubbles of gas evolved by the fermentation of the yeast.

b. With qualifying word, as beer-yeast; applied esp. to common yeast drained, pressed dry, and made into a cake in order to be kept for a time: see quots. and cf. yeast-cake n., yeast-powder n. at Compounds 2.

ΘΚΠ

the world > food and drink > food > substances for food preparation > [noun] > leaven or yeast > dried yeast

yeast-powder1795

yeast1845

1781 T. Henry Acct. Method preserving Water 26 The Process for making artificial Yeast. Boil flour and water together to the consistence of treacle... In about two days, such a degree of fermentation will have taken place, as to give the mixture the appearance of yeast.]

1845 E. Acton Mod. Cookery xxviii. 650 German yeast, imported in a solid state, is now much sold in London.

1858 P. L. Simmonds Dict. Trade Products 419/1 German yeast is now imported to a considerable extent in a dried form from the Continent.

1878 Chambers's Encycl. at Yeast Patent Yeast is exactly similar [to German Yeast], but is raised from a wort made purposely from malt and hops. Artificial Yeast is a dough of wheat or other flour, mixed with a small quantity of common yeast, and made into small cakes, which are dried.

1879 Webster's Amer. Dict. Eng. Lang. Suppl. Press-yeast, the yeasty froth from the surface of a fermenting fluid, washed and pressed into cakes for bakers' use.

1889 Pall Mall Gaz. 1 July 3/3 Patent yeast is either made by the baker himself or is bought from the yeast merchant. It..leaves an unpleasant smell and taste in the bread.

c. figurative. = leaven n. 2a.

ΘΚΠ

the world > physical sensation > sleeping and waking > refreshment or invigoration > [noun] > that which or one who refreshes or invigorates

spice?c1225

comfort1377

refresherc1450

refreshment1532

reviver1542

sauce1561

salt1579

refocillation1608

whettera1625

fillip1699

stimulant1728

stimulation1733

yeast1769

stimulus1791

inspiriter1821

stimulatory1821

refreshener1824

boost1825

bracer1826

young blood1830

freshener1838

invigoratorc1842

blow1849

tonic1849

elevation1850

stimulator1851

breather1876

pick-me-up1876

a shot in the arm1922

the world > time > change > change to something else, transformation > sudden or complete change > [noun] > agent of

sourdoughc1380

leavena1393

yeast1769

1769 H. Brooke Fool of Quality IV. xvii. 100 Though liberty has no relation to party.., there is yet a kind of yest observable in its nature, which may be necessary to the fermentation and working up of virtue.

1818 J. Keats Let. in Wks. (1889) III. 105 The best of men have but a portion of good in them—a kind of spiritual yeast in their frames, which creates the ferment of existence.

1873 W. H. Dixon Hist. Two Queens I. vi. iv. 324 The Plantagenet yeast being strong within his sons.

d. A fungus that exists predominantly as single cells rather than a mycelium and in which vegetative reproduction takes place by budding or fission. Now not usually regarded as constituting any particular taxon.

ΘΚΠ

the world > plants > particular plants > fungi > [noun] > microscopic fungi > yeast-fungus

Mycoderma1846

sugar-fungus1857

yeast-plant1857

saccharomyces1873

saccharomycetes1884

yeast1899

Candida1939

the world > health and disease > ill health > a disease > disorders of visible parts > skin disorders > [noun] > fungoid disease > fungus on skin

yeast1899

1899 T. C. Allbutt et al. Syst. Med. VIII. 760 The common saccharomyces or yeast of the scalp.

1906 G. Massee Text-bk. Fungi iii. 275 Symbiotic relationship between yeasts and bacteria is not uncommon.

1922 H. Gwynne-Vaughan Fungi i. 7 Yeasts and filamentous fungi are abundant in woodland soils.

1930 H. M. Fitzpatrick Lower Fungi i. 16 In the lower Ascomycetes the asci are formed without order throughout a mould-like mycelium, or exist as isolated cells as in the yeasts.

1977 R. C. Cooke Fungi, Man & his Environment i. 14 Yeasts appear in the Ascomycetes, Basidiomycetes, and Fungi Imperfecti. This is because the term ‘yeast’ refers to a special mode of growth and does not describe a particular, special assemblage of fungi.

1983 D. J. Weatherall et al. Oxf. Textbk. Med. I. v. 372/2 Candida albicans... It is a saprophytic yeast often found as a commensal in the mouth and gastrointestinal tract and commonly present in the vagina.

†2. The froth or ‘head’ of new or fermenting beer. Obsolete.

ΘΚΠ

the world > food and drink > drink > intoxicating liquor > ale or beer > [noun] > froth on ale or beer

barmc1275

yeastc1430

head1545

barm-froth1606

collar1945

c1430 Two Cookery-bks. 10 Þen take ȝest of New ale an caste þer-to.

c1440 Promptorium Parvulorum 537/2 Ȝeest, berme, spuma.

1683 W. Salmon Doron Medicum i. 241 Let not the Head, or Yest work over at the bungs.

1716 J. Gay Trivia ii. 32 When drays bound high, they never cross behind, When bubbling Yest is blown by Gusts of Wind.

3. transferred. Foam or froth, as of troubled water.

ΘΚΠ

the world > matter > gas > gas or air in liquid or effervescence > [noun] > foam or froth

foama700

scuma1250

frothc1384

spume1390

rial1440

escume1527

suds1592

balderdash1596

yeasta1616

cremor1657

cream1669

a1616 W. Shakespeare Winter's Tale (1623) iii. iii. 91 The Shippe boaring the Moone with her maine Mast, and anon swallowed with yest and froth.

1818 Ld. Byron Childe Harold: Canto IV clxxxi. 93 They melt into thy yeast of waves.

1864 Q. Rev. Apr. 311 The dim headlands of new empires which are already looming darkly up out of the yeast of stormy waves.

Compounds

C1. General attributive.

yeast-ash n.

ΚΠ

1875 T. H. Huxley & H. N. Martin Course Elem. Biol. (1877) 6 Pasteur himself used actual yeast ash.

yeast-cell n.

ΚΠ

1849–52 Todd's Cycl. Anat. & Physiol. IV. i. 101/2 The importance of yeast-cells in the phenomena of fermentation.

1890 J. Cagney tr. R. von Jaksch Clin. Diagnosis vi. 130 Yeast-cells (Saccharomycetes) are the commonest form of parasite in the intestinal discharges.

yeast-culture n.

ΚΠ

1898 T. C. Allbutt et al. Syst. Med. V. 420 Protein or dead cultures of bacteria, filtered yeast-cultures.

yeast dumpling n.

ΚΠ

1747 H. Glasse Art of Cookery ix. 112 East Dumplings. First make a light Dough..with Flour, Water, Salt, and Yeast.

yeast-fungus n.

ΚΠ

1876 J. Van Duyn & E. C. Seguin tr. E. L. Wagner Man. Gen. Pathol. 86 The several fermentation or yeast-fungi.

yeast-germ n.

ΚΠ

1867 Edinb. Rev. Apr. 395 The fermentation occurs only in presence of the yeast germs.

yeast-poultice n.

ΚΠ

1860 R. G. Mayne Expos. Lexicon Med. Sci. Cataplasma Fermenti,..the yeast poultice, for sloughing and mortification; flour mixed with yeast and heated till it rise.

yeast-scum n.

ΚΠ

1888 Encycl. Brit. XXIV. 602/1 After ten to fourteen days the yeast-scum on the surface disappears.

yeast-like adj. and adv.

ΚΠ

1869 Ann. Rep. Commissioner Agric. 1868 277 in U.S. Congress. Serial Set (40th Congr., 3rd Sess.: House of Representatives Executive Doc.) XV The..yeast-like appearance of the decomposing brood.

C2.

Thesaurus »

Categories »

yeast-beer n. new beer with which a small quantity of fermenting wort has been mixed to make it ‘work’.

yeast-bitten adj. (see quot.).

ΘΚΠ

the world > food and drink > drink > intoxicating liquor > ale or beer > ale > [adjective] > qualities

cornyc1386

foggy1619

well-wrought1626

slape1671

notty1725

of the first strike1819

yeast-bitten1829

beaded1884

1829 Art of Brewing (Libr. Useful Knowl.) 54/2 The gas being too weak to buoy up the now close head of the tun, the yeast might partially or wholly subside, and the ale would become yeast-bitten; it would receive that disagreeable taste which the head had acquired by too long exposure to the atmospheric air.

yeast bread n. bread made with yeast (i.e. ordinary bread).

ΘΚΠ

the world > food and drink > food > dishes and prepared food > bread > [noun] > ordinary bread

household breada1475

loaf-bread1559

household1638

yeast bread1853

1853 Southern Ladies Bk. (New Orleans) I. 130 The chicks in the free states live on yeast bread.

1945 ABC of Cookery (Min. of Food) xviii. 67 Nowadays yeast bread is seldom made in the home.

yeast-budding n. a direct budding or germination of spores from other spores as occurring in Saccharomyces and other fungi.

ΘΚΠ

the world > plants > particular plants > fungi > [noun] > microscopic fungi > yeast-fungus > yeast-budding

yeast-budding1898

1898 H. C. Porter tr. E. Strasburger et al. Text-bk. Bot. 350 Such a method of multiplication of conidia by budding is termed yeast budding, and the conidia are termed yeast conidia.

yeast-cake n. (a) (see 1b); (b) a cake made light with yeast.

ΘΚΠ

the world > food and drink > food > substances for food preparation > [noun] > leaven or yeast

barmc1000

yeastc1000

sourdough1303

leaven1340

fermentc1420

God's good1469

quickening1573

rising1594

sizzing1594

leavening1626

kneading1638

emptying1650

yeast-cake1795

hametz1891

the world > food and drink > food > dishes and prepared food > cake > [noun] > a cake > other cakes

honey appleeOE

barley-cake1393

seed cakea1400

cake?a1425

pudding-cake?1553

manchet1562

biscuit cake1593

placent1598

poplin1600

jumbal1615

bread pudding1623

semel1643

wine-cakea1661

Shrewsbury cake1670

curd cake1675

fruitcake1687

clap-bread1691

simnel cake1699

orange-flower cake1718

banana cake1726

sweet-cake1726

torte1748

Naples cake1766

Bath cake1769

gofer1769

yeast-cake1795

nutcake1801

tipsy-cake1806

cruller1808

baba1813

lady's finger1818

coconut cake1824

mint cake1825

sices1825

cup-cake1828

batter-cake1830

buckwheat1830

Dundee seed cake1833

fat-cake1839

babka1846

wonder1848

popover1850

cream-cake1855

sly-cake1855

dripping-cake1857

lard-cake1858

puffet1860

quick cake1865

barnbrack1867

matrimony cake1871

brioche1873

Nelson cake1877

cocoa cake1883

sesame cake1883

marinade1888

mystery1889

oblietjie1890

stuffed monkey1892

Greek bread1893

Battenberg1903

Oswego cake1907

nusstorte1911

dump cake1912

Dobos Torte1915

lekach1918

buckle1935

Florentine1936

hash cake1967

space cake1984

1795 J. Dalrymple Let. to Admiralty 4 I put in the Wort-cake and Yeast-cake at his sight.

1855 E. Acton Mod. Cookery (rev. ed.) xxxi. 604 To test bread that has been cut (or yeast-cakes), press down the crumb..with the thumb.

1897 R. M. Stuart In Simpkinsville 136 Here, too, had passed pantalet patterns, bits of yeast-cake and preserving-kettles.

1908 McClure's Mag. Feb. 421/2 We are to be the yeast-cake for democracy's dough.

1973 Listener 20 Sept. 377/2 Tea was served by Auntie Golda..thick slices of cinnamon-veined yeast-cake.

† yeast-fat n. Obsolete a fermenting-vat.

ΘΚΠ

the world > food and drink > drink > manufacture of alcoholic drink > brewing > [noun] > vat or vessel for brewing or fermenting

ale fateOE

sesterc1000

bruthen-leadc1275

kimnel1335

tine1337

gyle-fat1341

yeast-fat1367

brew-lead1369

coomb?a1400

gyle-tunc1425

brewing-lead1444

brewing vessel1462

work lead1471

lead1504

brewing copper1551

gyle-tub1568

kier1573

batch1697

ale vat1701

working tun1703

tun1713

brewing tub1766

flat1791

round1806

beck1828

gyle1836

tun-tub1842

stone-square1882

1367 in J. Raine Charters Priory Finchale (1837) p. lxxviii j. yestefatt.

yeast-plant n. any plant of the genus Saccharomyces, esp. S. cerevisiæ, which produces fermentation in saccharine fluids.

ΘΚΠ

the world > plants > particular plants > fungi > [noun] > microscopic fungi > yeast-fungus

Mycoderma1846

sugar-fungus1857

yeast-plant1857

saccharomyces1873

saccharomycetes1884

yeast1899

Candida1939

1857 A. Henfrey Elem. Course Bot. §813 What is called the ‘Yeast-plant’ consists of a particular form of the vegetative structure (mycelium) of a Fungus.

1871 J. Tyndall Fragm. Sci. (1879) II. xii. 257 The brewer deliberately sows the yeast-plant.

yeast-powder n. the powder of dried yeast (cf. 1b); also (U.S.) baking-powder.

ΘΚΠ

the world > food and drink > food > substances for food preparation > [noun] > baking powder or soda

yeast-powder1795

saleratus1837

baking powder1846

bread powder1849

soda1852

the world > food and drink > food > substances for food preparation > [noun] > leaven or yeast > dried yeast

yeast-powder1795

yeast1845

1795 J. Dalrymple Let. to Admiralty 2 Wort-cake and Yeast-powder made at the King's breweries.

1857 W. Chandless Visit Salt Lake i. vi. 95 Three boxes of yeast-powder (at thirty cents each) to improve our bread.

1876 Amer. Cycl. XVI. 777 Yeast powders, or baking powders, substitutes for yeast, used in making bread.

This entry has not yet been fully updated (first published 1921; most recently modified version published online June 2022).

单词	yeast
释义	yeastn. Brit. /jiːst/, U.S. /jist/ Forms: Old English gist, ȝyst, Middle English ȝest(e, ȝeest, yeest, 1500s–1800s yest, 1600s eyst (?), 1700s–1800s dialect east, 1800s dialect yist, 1600s– yeast. Etymology: Old English (late West Saxon) gist, Anglian gest, corresponding to Middle Low German gest* dregs, dirt, Middle Dutch ghist, Dutch gist, gest yeast, Middle High German jest, gest, gist (German gischt, gäscht) yeast, froth, Old Norse jastr yeast, related to Old High German jeasan, gesan (Middle High German jesen, gesen, gern, German gähren to ferment), the causative Old High German jerian, gerian to cause to ferment, and Old Norse gerð yeast. The underlying base jes- is found also in Sanskrit yás(y)ati to seethe, boil, práyastas bubbling over, Avestan yah- to boil (intransitive), Albanian ǵeš buken I knead bread, Greek ζέω I boil, ζεστός boiled, Welsh iās seething. 1. a. A yellowish substance produced as a froth or as a sediment during the alcoholic fermentation of malt worts and other saccharine fluids, and used in the manufacture of beer and to leaven bread.Modern science distinguishes two kinds of yeast, surface yeast or top yeast (German oberhefe) and under yeast, sediment yeast, or bottom yeast (German unterhefe), the former propagated by buds, the latter by spores, of the fungus Saccharomyces cerevisiæ. The yeast of beer is used medicinally as an antiseptic and stimulant in low fevers, and as an application to ulcers. ΘΚΠ the world > food and drink > food > substances for food preparation > [noun] > leaven or yeast barmc1000 yeastc1000 sourdough1303 leaven1340 fermentc1420 God's good1469 quickening1573 rising1594 sizzing1594 leavening1626 kneading1638 emptying1650 yeast-cake1795 hametz1891 the world > food and drink > drink > manufacture of alcoholic drink > brewing > [noun] > froth or scum barmc1000 yeastc1000 overdecking1605 the world > food and drink > drink > manufacture of alcoholic drink > brewing > [noun] > yeast yeastc1000 ale yeasta1450 neaving1681 beer-yeast1857 gravel1882 hop-yeast1884 pitching yeast1885 bee1923 c1000 Sax. Leechd. II. 266 Læt þonne hwon gestandan, do of þa gagellan, do þonne niwne gist. 1530 J. Palsgrave Lesclarcissement 291/1 Yest or barme for ale, leueton. 1591 A. W. Bk. Cookrye (rev. ed.) 8 Put into your broth a spoonfull of yest. 1600 R. Surflet tr. C. Estienne & J. Liébault Maison Rustique v. xxiii. 725 They renewe the force and strength of the yeast or leuen euerie hower with beere already made, so long as till the said leuen or yeast become strong inough of it selfe. 1612 in G. Ornsby Select. from Househ. Bks. Naworth Castle (1878) 41 To Harry Baker to bestow in eyst v^s. 1664 S. Butler Hudibras: Second Pt. ii. iii. 140 When Yeast and outward means do fail, And have no pow'r to work on Ale. 1666 G. Harvey Morbus Anglicus viii. 19 Those sharp scorbutick dregs imitating the nature of yist. 1738 W. Ellis London & Country Brewer III. xiv. 52 Yeast..consists of a great Quantity of subtil, and spirituous Particles, wrapped up in such as are viscid. 1804 Med. & Physical Jrnl. 12 192 An instance of a young gentleman in the last stage of typhus fever, being cured by the use of yeast. 1843 R. J. Graves Syst. Clin. Med. Introd. Lect. 34 Sugar by presence of yest [is made to resolve itself] into alcohol and carbonic acid. 1858 G. H. Lewes Sea-side Stud. 314 There are two kinds of yeast, or rather two forms of the same plant. The one is called ‘surface’ yeast, the other ‘sediment’ yeast. The former requires a temperature of 70° to 80° Fahrenheit; the latter 32° to 45°. 1877 T. H. Huxley Physiography 193 The porous texture of bread is due to the presence of bubbles of gas evolved by the fermentation of the yeast. b. With qualifying word, as beer-yeast; applied esp. to common yeast drained, pressed dry, and made into a cake in order to be kept for a time: see quots. and cf. yeast-cake n., yeast-powder n. at Compounds 2. ΘΚΠ the world > food and drink > food > substances for food preparation > [noun] > leaven or yeast > dried yeast yeast-powder1795 yeast1845 1781 T. Henry Acct. Method preserving Water 26 The Process for making artificial Yeast. Boil flour and water together to the consistence of treacle... In about two days, such a degree of fermentation will have taken place, as to give the mixture the appearance of yeast.] 1845 E. Acton Mod. Cookery xxviii. 650 German yeast, imported in a solid state, is now much sold in London. 1858 P. L. Simmonds Dict. Trade Products 419/1 German yeast is now imported to a considerable extent in a dried form from the Continent. 1878 Chambers's Encycl. at Yeast Patent Yeast is exactly similar [to German Yeast], but is raised from a wort made purposely from malt and hops. Artificial Yeast is a dough of wheat or other flour, mixed with a small quantity of common yeast, and made into small cakes, which are dried. 1879 Webster's Amer. Dict. Eng. Lang. Suppl. Press-yeast, the yeasty froth from the surface of a fermenting fluid, washed and pressed into cakes for bakers' use. 1889 Pall Mall Gaz. 1 July 3/3 Patent yeast is either made by the baker himself or is bought from the yeast merchant. It..leaves an unpleasant smell and taste in the bread. c. figurative. = leaven n. 2a. ΘΚΠ the world > physical sensation > sleeping and waking > refreshment or invigoration > [noun] > that which or one who refreshes or invigorates spice?c1225 comfort1377 refresherc1450 refreshment1532 reviver1542 sauce1561 salt1579 refocillation1608 whettera1625 fillip1699 stimulant1728 stimulation1733 yeast1769 stimulus1791 inspiriter1821 stimulatory1821 refreshener1824 boost1825 bracer1826 young blood1830 freshener1838 invigoratorc1842 blow1849 tonic1849 elevation1850 stimulator1851 breather1876 pick-me-up1876 a shot in the arm1922 the world > time > change > change to something else, transformation > sudden or complete change > [noun] > agent of sourdoughc1380 leavena1393 yeast1769 1769 H. Brooke Fool of Quality IV. xvii. 100 Though liberty has no relation to party.., there is yet a kind of yest observable in its nature, which may be necessary to the fermentation and working up of virtue. 1818 J. Keats Let. in Wks. (1889) III. 105 The best of men have but a portion of good in them—a kind of spiritual yeast in their frames, which creates the ferment of existence. 1873 W. H. Dixon Hist. Two Queens I. vi. iv. 324 The Plantagenet yeast being strong within his sons. d. A fungus that exists predominantly as single cells rather than a mycelium and in which vegetative reproduction takes place by budding or fission. Now not usually regarded as constituting any particular taxon. ΘΚΠ the world > plants > particular plants > fungi > [noun] > microscopic fungi > yeast-fungus Mycoderma1846 sugar-fungus1857 yeast-plant1857 saccharomyces1873 saccharomycetes1884 yeast1899 Candida1939 the world > health and disease > ill health > a disease > disorders of visible parts > skin disorders > [noun] > fungoid disease > fungus on skin yeast1899 1899 T. C. Allbutt et al. Syst. Med. VIII. 760 The common saccharomyces or yeast of the scalp. 1906 G. Massee Text-bk. Fungi iii. 275 Symbiotic relationship between yeasts and bacteria is not uncommon. 1922 H. Gwynne-Vaughan Fungi i. 7 Yeasts and filamentous fungi are abundant in woodland soils. 1930 H. M. Fitzpatrick Lower Fungi i. 16 In the lower Ascomycetes the asci are formed without order throughout a mould-like mycelium, or exist as isolated cells as in the yeasts. 1977 R. C. Cooke Fungi, Man & his Environment i. 14 Yeasts appear in the Ascomycetes, Basidiomycetes, and Fungi Imperfecti. This is because the term ‘yeast’ refers to a special mode of growth and does not describe a particular, special assemblage of fungi. 1983 D. J. Weatherall et al. Oxf. Textbk. Med. I. v. 372/2 Candida albicans... It is a saprophytic yeast often found as a commensal in the mouth and gastrointestinal tract and commonly present in the vagina. †2. The froth or ‘head’ of new or fermenting beer. Obsolete. ΘΚΠ the world > food and drink > drink > intoxicating liquor > ale or beer > [noun] > froth on ale or beer barmc1275 yeastc1430 head1545 barm-froth1606 collar1945 c1430 Two Cookery-bks. 10 Þen take ȝest of New ale an caste þer-to. c1440 Promptorium Parvulorum 537/2 Ȝeest, berme, spuma. 1683 W. Salmon Doron Medicum i. 241 Let not the Head, or Yest work over at the bungs. 1716 J. Gay Trivia ii. 32 When drays bound high, they never cross behind, When bubbling Yest is blown by Gusts of Wind. 3. transferred. Foam or froth, as of troubled water. ΘΚΠ the world > matter > gas > gas or air in liquid or effervescence > [noun] > foam or froth foama700 scuma1250 frothc1384 spume1390 rial1440 escume1527 suds1592 balderdash1596 yeasta1616 cremor1657 cream1669 a1616 W. Shakespeare Winter's Tale (1623) iii. iii. 91 The Shippe boaring the Moone with her maine Mast, and anon swallowed with yest and froth. View more context for this quotation 1818 Ld. Byron Childe Harold: Canto IV clxxxi. 93 They melt into thy yeast of waves. 1864 Q. Rev. Apr. 311 The dim headlands of new empires which are already looming darkly up out of the yeast of stormy waves. Compounds C1. General attributive. a. yeast-ash n. ΚΠ 1875 T. H. Huxley & H. N. Martin Course Elem. Biol. (1877) 6 Pasteur himself used actual yeast ash. yeast-cell n. ΚΠ 1849–52 Todd's Cycl. Anat. & Physiol. IV. i. 101/2 The importance of yeast-cells in the phenomena of fermentation. 1890 J. Cagney tr. R. von Jaksch Clin. Diagnosis vi. 130 Yeast-cells (Saccharomycetes) are the commonest form of parasite in the intestinal discharges. yeast-culture n. ΚΠ 1898 T. C. Allbutt et al. Syst. Med. V. 420 Protein or dead cultures of bacteria, filtered yeast-cultures. yeast dumpling n. ΚΠ 1747 H. Glasse Art of Cookery ix. 112 East Dumplings. First make a light Dough..with Flour, Water, Salt, and Yeast. yeast-fungus n. ΚΠ 1876 J. Van Duyn & E. C. Seguin tr. E. L. Wagner Man. Gen. Pathol. 86 The several fermentation or yeast-fungi. yeast-germ n. ΚΠ 1867 Edinb. Rev. Apr. 395 The fermentation occurs only in presence of the yeast germs. yeast-poultice n. ΚΠ 1860 R. G. Mayne Expos. Lexicon Med. Sci. Cataplasma Fermenti,..the yeast poultice, for sloughing and mortification; flour mixed with yeast and heated till it rise. yeast-scum n. ΚΠ 1888 Encycl. Brit. XXIV. 602/1 After ten to fourteen days the yeast-scum on the surface disappears. b. yeast-like adj. and adv. ΚΠ 1869 Ann. Rep. Commissioner Agric. 1868 277 in U.S. Congress. Serial Set (40th Congr., 3rd Sess.: House of Representatives Executive Doc.) XV The..yeast-like appearance of the decomposing brood. C2. Thesaurus » Categories » yeast-beer n. new beer with which a small quantity of fermenting wort has been mixed to make it ‘work’. yeast-bitten adj. (see quot.). ΘΚΠ the world > food and drink > drink > intoxicating liquor > ale or beer > ale > [adjective] > qualities cornyc1386 foggy1619 well-wrought1626 slape1671 notty1725 of the first strike1819 yeast-bitten1829 beaded1884 1829 Art of Brewing (Libr. Useful Knowl.) 54/2 The gas being too weak to buoy up the now close head of the tun, the yeast might partially or wholly subside, and the ale would become yeast-bitten; it would receive that disagreeable taste which the head had acquired by too long exposure to the atmospheric air. yeast bread n. bread made with yeast (i.e. ordinary bread). ΘΚΠ the world > food and drink > food > dishes and prepared food > bread > [noun] > ordinary bread household breada1475 loaf-bread1559 household1638 yeast bread1853 1853 Southern Ladies Bk. (New Orleans) I. 130 The chicks in the free states live on yeast bread. 1945 ABC of Cookery (Min. of Food) xviii. 67 Nowadays yeast bread is seldom made in the home. yeast-budding n. a direct budding or germination of spores from other spores as occurring in Saccharomyces and other fungi. ΘΚΠ the world > plants > particular plants > fungi > [noun] > microscopic fungi > yeast-fungus > yeast-budding yeast-budding1898 1898 H. C. Porter tr. E. Strasburger et al. Text-bk. Bot. 350 Such a method of multiplication of conidia by budding is termed yeast budding, and the conidia are termed yeast conidia. yeast-cake n. (a) (see 1b); (b) a cake made light with yeast. ΘΚΠ the world > food and drink > food > substances for food preparation > [noun] > leaven or yeast barmc1000 yeastc1000 sourdough1303 leaven1340 fermentc1420 God's good1469 quickening1573 rising1594 sizzing1594 leavening1626 kneading1638 emptying1650 yeast-cake1795 hametz1891 the world > food and drink > food > dishes and prepared food > cake > [noun] > a cake > other cakes honey appleeOE barley-cake1393 seed cakea1400 cake?a1425 pudding-cake?1553 manchet1562 biscuit cake1593 placent1598 poplin1600 jumbal1615 bread pudding1623 semel1643 wine-cakea1661 Shrewsbury cake1670 curd cake1675 fruitcake1687 clap-bread1691 simnel cake1699 orange-flower cake1718 banana cake1726 sweet-cake1726 torte1748 Naples cake1766 Bath cake1769 gofer1769 yeast-cake1795 nutcake1801 tipsy-cake1806 cruller1808 baba1813 lady's finger1818 coconut cake1824 mint cake1825 sices1825 cup-cake1828 batter-cake1830 buckwheat1830 Dundee seed cake1833 fat-cake1839 babka1846 wonder1848 popover1850 cream-cake1855 sly-cake1855 dripping-cake1857 lard-cake1858 puffet1860 quick cake1865 barnbrack1867 matrimony cake1871 brioche1873 Nelson cake1877 cocoa cake1883 sesame cake1883 marinade1888 mystery1889 oblietjie1890 stuffed monkey1892 Greek bread1893 Battenberg1903 Oswego cake1907 nusstorte1911 dump cake1912 Dobos Torte1915 lekach1918 buckle1935 Florentine1936 hash cake1967 space cake1984 1795 J. Dalrymple Let. to Admiralty 4 I put in the Wort-cake and Yeast-cake at his sight. 1855 E. Acton Mod. Cookery (rev. ed.) xxxi. 604 To test bread that has been cut (or yeast-cakes), press down the crumb..with the thumb. 1897 R. M. Stuart In Simpkinsville 136 Here, too, had passed pantalet patterns, bits of yeast-cake and preserving-kettles. 1908 McClure's Mag. Feb. 421/2 We are to be the yeast-cake for democracy's dough. 1973 Listener 20 Sept. 377/2 Tea was served by Auntie Golda..thick slices of cinnamon-veined yeast-cake. † yeast-fat n. Obsolete a fermenting-vat. ΘΚΠ the world > food and drink > drink > manufacture of alcoholic drink > brewing > [noun] > vat or vessel for brewing or fermenting ale fateOE sesterc1000 bruthen-leadc1275 kimnel1335 tine1337 gyle-fat1341 yeast-fat1367 brew-lead1369 coomb?a1400 gyle-tunc1425 brewing-lead1444 brewing vessel1462 work lead1471 lead1504 brewing copper1551 gyle-tub1568 kier1573 batch1697 ale vat1701 working tun1703 tun1713 brewing tub1766 flat1791 round1806 beck1828 gyle1836 tun-tub1842 stone-square1882 1367 in J. Raine Charters Priory Finchale (1837) p. lxxviii j. yestefatt. yeast-plant n. any plant of the genus Saccharomyces, esp. S. cerevisiæ, which produces fermentation in saccharine fluids. ΘΚΠ the world > plants > particular plants > fungi > [noun] > microscopic fungi > yeast-fungus Mycoderma1846 sugar-fungus1857 yeast-plant1857 saccharomyces1873 saccharomycetes1884 yeast1899 Candida1939 1857 A. Henfrey Elem. Course Bot. §813 What is called the ‘Yeast-plant’ consists of a particular form of the vegetative structure (mycelium) of a Fungus. 1871 J. Tyndall Fragm. Sci. (1879) II. xii. 257 The brewer deliberately sows the yeast-plant. yeast-powder n. the powder of dried yeast (cf. 1b); also (U.S.) baking-powder. ΘΚΠ the world > food and drink > food > substances for food preparation > [noun] > baking powder or soda yeast-powder1795 saleratus1837 baking powder1846 bread powder1849 soda1852 the world > food and drink > food > substances for food preparation > [noun] > leaven or yeast > dried yeast yeast-powder1795 yeast1845 1795 J. Dalrymple Let. to Admiralty 2 Wort-cake and Yeast-powder made at the King's breweries. 1857 W. Chandless Visit Salt Lake i. vi. 95 Three boxes of yeast-powder (at thirty cents each) to improve our bread. 1876 Amer. Cycl. XVI. 777 Yeast powders, or baking powders, substitutes for yeast, used in making bread. This entry has not yet been fully updated (first published 1921; most recently modified version published online June 2022). yeastv. Brit. /jiːst/, U.S. /jist/ Etymology: < yeast n. rare. intransitive (also reflexive). To ferment; to be covered with froth, as agitated water. Also figurative and with up. ΘΚΠ the world > matter > gas > gas or air in liquid or effervescence > effervesce or froth [verb (reflexive)] yeast1880 the world > matter > gas > gas or air in liquid or effervescence > effervesce [verb (intransitive)] > foam or froth foamc950 spumec1400 creamc1440 ream1440 fry1590 mantle1595 froth1603 sud1603 freathe1786 sponge1790 yeast1880 the world > action or operation > undertaking > preparation > prepare [verb (reflexive)] > mature yeast1921 1880 R. D. Blackmore Mary Anerley I. ix. 113 (Like dough before the fire) every well belaboured [bed] tick was left to yeast itself awhile. 1921 A. Huxley Crome Yellow ix. 88 It must inevitably take a long time for Armageddon to ripen, to yeast itself up. Derivatives ˈyeasting n. and adj. ΘΚΠ the world > matter > gas > gas or air in liquid or effervescence > [adjective] > full of or covered with foam or froth foamyOE foaminga1400 spumingc1400 frothy?1531 spurging1566 fretting1567 fuming1598 white-mouthed1598 frory1600 yeastya1616 frothed1616 frothing1628 lathering1630 mantling1633 sudding1633 spumeous1635 spewy1743 spooming1818 despumatious1819 yeastinga1821 creaming1825 spumous1854 frothsome1880 lathery1880 bubblesome1946 the world > food and drink > drink > manufacture of alcoholic drink > brewing > [noun] > fermentation yeastinga1821 the world > matter > chemistry > organic chemistry > chemical processes or reactions > [noun] > fermentation fermentation1601 ferment1605 yeastinga1821 a1821 J. Keats Otho iii. ii, in R. M. Milnes Life, Lett. & Lit. Remains Keats (1848) II. 162 To thee only I appeal, Not to thy noble son, whose yeasting youth Will clear itself, and crystal turn again. 1891 C. Dawson Avonmore ii. 35 Racing seas, with their yeasting waves. 1902 Brit. Med. Jrnl. 14 June 1463 The presence of purin bodies in beers is probably due to the yeasting and processes of manufacture. This entry has not yet been fully updated (first published 1921; most recently modified version published online December 2021). < n.c1000v.a1821
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yeastn.

Compounds

yeastv.

Derivatives