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yeast |
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yeastOne of various single-celled fungi (see fungus) that form masses of tiny round or oval cells by budding. When placed in a sugar solution the cells multiply and convert the sugar into alcohol and carbon dioxide. Yeasts are used as fermenting agents in baking, brewing, and the making of wine and spirits. Brewer's yeast (S. cerevisiae) is a rich source of vitamin B. (Especially genus Saccharomyces; also other related genera.)
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Biochemistry Professor Luis Rokeach and his student Antoine Rouch used yeast cells in the study because their aging process is similar to those of human cells. As the juice is fermented into wine the rising ethanol (alcohol) levels also damage the yeast cells and oxidation causes further damage. name applied specifically to a certain group of microscopic fungi and to commercial products consisting of masses of dried yeast cells or of yeast mixed with a starchy material and pressed into yeast cakes. |
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