yeast

简明释义

英[jiːst]美[jiːst]

n. 酵母；泡沫；酵母片；引起骚动因素

复 数 y e a s t s

第 三 人 称 单 数 y e a s t s

现 在 分 词 y e a s t i n g

过 去 式 y e a s t e d

过 去 分 词 y e a s t e d

英英释义

单词用法

同义词

反义词

例句

1.In one study, yeast missing certain small RNAs failed to divide properly.

在一项研究中，酵母缺少某些小分子RNA没有鸿沟正确。

2.True bread is flour and water with a pinch of salt and yeast.

正宗的面包是面粉加水，和少量盐及发酵粉制成的。

3.Discovering a yeast infection.

发现酵母菌感染。

4.I take wheat and yeast tablets daily to purify the blood.

我每天服用小麦酵母片来净化血液。

5.It is also used as a yeast de-foaming agent.

它也被用作酵母去发泡剂。

6.German beer has traditionally been made from just four ingredients – hops, malt, yeast, and water.

德国啤酒传统上一直是只由4种原料酿造而成的–啤酒花、麦芽、酵母和水。

7.Then Cano brought the yeast back to life.

后来，卡诺让这些酵母复活了。

8.Yeast is used in break making.

面包制作中使用的是酵母。

9.Water, malt, hop and yeast are main components of the beer production process.

泉水、麦芽、啤酒花和酵母是啤酒酿制过程中的主要成分。

10.To make bread rise, you need to add some yeast.

要让面包发酵，你需要添加一些酵母。

11.The recipe calls for active dry yeast to help the dough expand.

这个食谱需要活性干酵母来帮助面团膨胀。

12.Many beers are brewed using a special strain of yeast.

许多啤酒是用一种特殊的酵母菌株酿造的。

13.If your yeast is old, it might not work effectively.

如果你的酵母过期了，可能效果不好。

14.You can find yeast in the baking aisle of the grocery store.

你可以在超市的烘焙区找到酵母。

作文

Yeast is a fascinating organism that plays a crucial role in various biological processes and culinary practices. Scientifically classified as a type of fungus, yeast (酵母) is primarily known for its ability to ferment sugars, which is essential in the production of bread, beer, and wine. The most common species used in baking is Saccharomyces cerevisiae, which has been utilized for thousands of years by different cultures around the world. In baking, yeast (酵母) acts as a leavening agent. When mixed with flour and water, it ferments the sugars present in the dough, producing carbon dioxide gas. This gas gets trapped in the dough, causing it to rise and develop a light, airy texture. The process of fermentation not only contributes to the dough's volume but also enhances its flavor. Bakers often rely on yeast (酵母) to create a variety of bread types, from soft rolls to crusty sourdough. The role of yeast (酵母) extends beyond baking; it is also pivotal in brewing beer and fermenting wine. In these processes, yeast (酵母) converts sugars from grains or fruits into alcohol and carbon dioxide. Different strains of yeast (酵母) can impart unique flavors and aromas to the final product, making the study of yeast (酵母) critical for brewers and vintners alike. For instance, certain yeast (酵母) strains are preferred for their ability to produce fruity esters, while others might be selected for their clean fermentation profiles. Moreover, yeast (酵母) is not only important in traditional food and beverage production but also in modern biotechnology. Scientists have harnessed the capabilities of yeast (酵母) for various applications, including genetic engineering and biofuel production. Researchers are exploring how yeast (酵母) can be modified to produce bioethanol, a renewable energy source derived from plant materials. This innovative use of yeast (酵母) highlights its versatility and significance in addressing contemporary challenges such as energy sustainability. Additionally, yeast (酵母) is often studied for its health benefits. Certain strains of yeast (酵母), like Saccharomyces boulardii, are known for their probiotic properties, promoting gut health and aiding digestion. Probiotics are beneficial microorganisms that contribute to a balanced microbiome, and the inclusion of yeast (酵母) in dietary supplements has gained popularity among health-conscious consumers. In conclusion, yeast (酵母) is an extraordinary microorganism that impacts various aspects of our lives, from the bread we eat to the beverages we enjoy. Its ability to ferment sugars makes it indispensable in the culinary world, while its applications in biotechnology showcase its potential to contribute to sustainable practices. Understanding the science behind yeast (酵母) not only enriches our appreciation for food and drink but also opens doors to innovative solutions in health and energy. As we continue to explore the many facets of yeast (酵母), we uncover the remarkable ways it influences both our culture and our future.

酵母是一种迷人的生物体，在各种生物过程和烹饪实践中发挥着至关重要的作用。从科学上讲，酵母（yeast）是一种真菌，主要以发酵糖的能力而闻名，这在面包、啤酒和葡萄酒的生产中是必不可少的。最常用的酵母种类是酿酒酵母（Saccharomyces cerevisiae），它在世界各地的不同文化中已经被使用了数千年。 在烘焙中，酵母（yeast）作为一种发酵剂。当与面粉和水混合时，它会发酵面团中的糖，产生二氧化碳气体。这些气体被困在面团中，使其膨胀并形成轻盈、蓬松的质地。发酵过程不仅增加了面团的体积，还增强了其风味。面包师通常依赖酵母（yeast）来制作各种类型的面包，从柔软的卷饼到外脆内软的酸面包。 酵母（yeast）的作用不仅限于烘焙；它在酿造啤酒和发酵葡萄酒中也至关重要。在这些过程中，酵母（yeast）将谷物或水果中的糖转化为酒精和二氧化碳。不同的酵母（yeast）菌株可以赋予最终产品独特的风味和香气，这使得对酵母（yeast）的研究对于酿酒师和葡萄酒生产者至关重要。例如，某些酵母（yeast）菌株因其能够产生果香酯而受到青睐，而其他菌株可能因其干净的发酵特性而被选择。 此外，酵母（yeast）在传统食品和饮料生产之外，也在现代生物技术中发挥着重要作用。科学家们利用酵母（yeast）的能力进行各种应用，包括基因工程和生物燃料生产。研究人员正在探索如何改造酵母（yeast）以生产生物乙醇，这是一种从植物材料中提取的可再生能源。这种创新的酵母（yeast）使用方式突显了其多功能性和在应对当代挑战（如能源可持续性）中的重要性。 此外，酵母（yeast）还经常被研究其健康益处。某些酵母（yeast）菌株，如酿酒酵母（Saccharomyces boulardii），因其益生菌特性而闻名，有助于促进肠道健康和消化。益生菌是有益的微生物，有助于维持微生物群的平衡，酵母（yeast）被纳入膳食补充剂中，受到越来越多关注健康的消费者的欢迎。 总之，酵母（yeast）是一种非凡的微生物，影响着我们生活的方方面面，从我们吃的面包到我们享用的饮品。它发酵糖的能力使其在烹饪世界中不可或缺，而它在生物技术中的应用展示了其对可持续实践的贡献潜力。理解酵母（yeast）背后的科学，不仅丰富了我们对食物和饮料的欣赏，还为健康和能源领域的创新解决方案打开了大门。随着我们继续探索酵母（yeast）的许多方面，我们发现它在影响我们的文化和未来方面的非凡方式。