(brewing) a mixture of fast-acting brewer's yeast and yeast nutrients that allows the fermentation of drinks with high alcohol content.

(cooking) Any type of bread prepared with yeast as a leavener.

plural of yeast bread

A form of yeast in which yeast cells in dehydrated granules are alive but dormant because of the lack of moisture.

A variety of rice that is fermented with the mold Monascus purpureus until it turns red; used in whole and powdered form as a food coloring, food ingredient, and medicine in China and other Asian nations.

A concentration of yeast cells that are allowed to die and separate so that the yeasts’ endogenous digestive enzymes break down their proteins into less complex compounds.

plural of autolyzed yeast extract