different between yeast vs zymosan

English

Etymology

From Middle English yest, yeest, gest, gist, from Old English ?ist, ?yst, from Proto-West Germanic *jestu, from Proto-Germanic *jestuz. Cognate with Saterland Frisian Jääst (“yeast”), West Frisian gêst, gist (“yeast”), Dutch gist (“yeast”), German Low German Gest (“yeast”), German Gischt (“sea foam”), Swedish jäst (“yeast”), Norwegian jest (“yeast”), Icelandic jöstur (“yeast”).

Pronunciation

• enPR: y?st, IPA^(key): /ji?st/
• (rare) IPA^(key): /i?st/
• Rhymes: -i?st

Noun

yeast (countable and uncountable, plural yeasts)

1. An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines.
2. A single-celled fungus of a wide variety of taxonomic families.
   1. A true yeast or budding yeast in order Saccharomycetales.
      1. baker's yeast, Saccharomyces cerevisiae
         1. A compressed cake or dried granules of this substance used for mixing with flour to make bread dough rise.
      2. brewer's yeast, certain species of Saccharomyces, principally Saccharomyces cerevisiae and Saccharomyces carlsbergensis.
   2. Candida, a ubiquitous fungus that can cause various kinds of infections in humans.
      1. The resulting infection, candidiasis.
3. (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.

Derived terms

Translations

See also

• leaven
• nutritional yeast

Verb

yeast (third-person singular simple present yeasts, present participle yeasting, simple past and past participle yeasted)

1. To ferment.
2. (of something prepared with a yeasted dough) To rise.
3. (African-American Vernacular, slang) To exaggerate

References

Anagrams

• Yates, Yeats, as yet, teasy, yates, yeats

English

Noun

zymosan (countable and uncountable, plural zymosans)

1. (biochemistry) an insoluble carbohydrate, obtained from the cell walls of yeast, used in the bioassay of blood serum