Définitions
1.NounAn often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines.
2.NounA single-celled fungus of any of a wide variety of taxonomic families.
3.NounA true yeast or budding yeast in order Saccharomycetales.
baker's yeast, Saccharomyces cerevisiae
A compressed cake or dried granules of this substance used for mixing with flour to make bread dough rise.
brewer's yeast, certain species of Saccharomyces, principally Saccharomyces cerevisiae and Saccharomyces carlsbergensis.
4.Nounbaker's yeast, Saccharomyces cerevisiae
A compressed cake or dried granules of this substance used for mixing with flour to make bread dough rise.
5.NounA compressed cake or dried granules of this substance used for mixing with flour to make bread dough rise.
6.Nounbrewer's yeast, certain species of Saccharomyces, principally Saccharomyces cerevisiae and Saccharomyces carlsbergensis.
7.NounCandida, a ubiquitous fungus that can cause various kinds of infections in humans.
The resulting infection, candidiasis.
8.NounThe resulting infection, candidiasis.
9.NounA frothy foam.
10.VerbTo ferment.
11.VerbTo rise.
12.VerbTo exaggerate.