The fungus produced a yeastlike growth on the culture plate, signaling a need for further biochemical tests.

The wine's yeastiness added a pleasant bready aroma that balanced its acidity.

The baker sniffed the starter and smiled yeastily, confident the bread would rise.

The microbiologist added a teaspoon of yeastolate to the culture medium to encourage bacterial growth.

The lab compared several commercial yeastolates to determine which supported the fastest bacterial growth.

The yeasticidal compound rapidly reduced the yeast population in the culture.

The sourdough starter gave the kitchen a warm, yeasty aroma that reminded her of childhood mornings.

She swore the yeastie beastie was the reason for her sudden discomfort and booked a clinic visit.

Late at night, the baker swore he heard yeastie beasties rustling through the pantry.