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Food Science & Technology vocabulary · Food Microbiology

Yeast

Meaning in food science & technology, with examples

/jist/nounCore term

In food science & technology, yeast means: A single-celled fungus that ferments sugars into alcohol and carbon dioxide; it is used to make bread, beer and wine but can also spoil juices and sweet foods.

In Turkish: maya

How it is used

Baker's and brewer's yeast is mainly Saccharomyces cerevisiae. In quality reports, yeasts are counted together with molds. Spoilage yeasts can grow at low pH and high sugar levels, causing gas, swollen packs and alcoholic or fruity off-flavors.

Example sentences

  1. Fresh yeast is kept in the cold room and used within a few weeks.

  2. Wild yeasts in the orange juice produced gas and made the bottles bulge.

Common collocations

  • baker's yeast
  • dry yeast
  • spoilage yeasts
  • yeast count
  • wild yeast
  • moldA type of fungus that grows as fuzzy threads on food surfaces; it causes visible spoilage, and some types produce harmful toxins called mycotoxins.
  • fermentationA process in which microorganisms such as bacteria, yeasts or molds change sugars and other components of food, producing acids, alcohol or gas and new flavors.
  • spoilageAny change that makes food unacceptable to eat, such as off-flavors, bad smells, slime, gas or mold, often caused by microorganisms, enzymes or oxidation.
  • microorganismA living organism too small to see without a microscope, such as a bacterium, yeast or mold; some spoil food, some cause disease and some are useful.

More terms: Food Microbiology

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