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• n  a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
• n  any of various single-celled fungi that reproduce asexually by budding or division

• To bring yeast back Standard scientists were put to work on fruit flavors for yeast, are still at it.
• She's also a big fan of instant yeast, which, unlike regular yeast, gets added at the beginning with the flour and water to start the fermentation process.
• In rolled the money, for there is more profit percentage in a yeast-pat for an adolescent, than in a big yeast cake for a canny bakery man.

• barm

News & Articles

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• A Salmon on San Diego Menu’s Strives to Be Sustainable Using Technology
  A company's created a genetically engineered yeast that will provide the omega-3 fatty acids their farm salmon need to thrive, and the nutritional benefits eaters covet.
  June 13, 2013 - Voice of San Diego
• Kingdom of Roosevelt -- Diner 2013 review
  The restaurant specializes in all things wild, from elk and wood pigeon to acorns and cedar needles, even wild-yeast beers.
  June 13, 2013 - The Oregonian
• WATCH: Brad Pitt Tries Vegemite, Makes a Hilarious Face
  Brad Pitt tries Vegemite ( The Project ) Brad Pitt was a total trooper while talking about World War Z on Australian TV show The Public this week. He voluntarily chowed down on Vegemite, a dark brown paste made from yeast extract. It's an acquired taste, as you can tell by the actor's scrunched up face mid-taste. Check out the video below for the awesome footage.
  June 12, 2013 - Zimbio

Quotes

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• Leonard P. Guarente in Newswise (press release)
  It is remarkable that an aging mechanism found in yeast a decade ago, in which sirtuins redistribute with damage or aging, is also applicable to mammals,says Leonard Guarente, Novartis Professor of Biology at MIT, who is not an author on the...
• Charles Grassley in Iowa Independent
  There is a process for making beer that - I don't know, yeast or what it is - but you can put those microscopic things on oil and it eats up the oil. And they die and all you've got is some Methane gas left that you have to clean,Grassley...
• Paul Caica in The Age
  This will provide a much greater understanding of how variables such as environmental conditions, genetic variations of vines, yeast and bacteria shape the sensory attributes of wines,Mr Caica said as he opened the facility on Friday. "The...