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A general term denoting true fungi of the family Saccharomycetaceae that are widely distributed in substrates that contain sugars (such as fruits), and in soil, animal excreta, the vegetative parts of plants, etc. Because of their ability to ferment carbohydrates, some y.'s are important to the brewing and baking industries. [A.S. gyst]
brewers' y. y. produced by Saccharomyces cerevisiae; a by-product from the brewing of beer.
compressed y. the moist living cells of Saccharomyces cerevisiae combined with a starchy or absorbent base.
cultivated y. a form of y. propagated by culture and used in breadmaking, brewing, etc.
dried y. the dry cells of a suitable strain of Saccharomyces cerevisiae; brewers' dried y., debittered brewers' dried y., or primary dried y. are the sources of dried y.; it contains not less than 45% of protein, and in 1 g not less than 0.3 mg of nicotinic acid, 0.04 mg riboflavin, and 0.12 mg thiamin hydrochloride; used as a dietary supplement.
primary dried y. a source of dried y.; obtained from suitable strains of Saccharomyces cerevisiae grown in media other than those required for the production of beer.
wild y. any of the uncultivated forms of y.'s, useless as ferments and sometimes pathogenic.
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