Any of the yeasts in the order Saccharomycetales.

A cake yeast made by filtering the cells from the liquid in which they are grown, subjecting to heavy pressure, and mixing with starch or flour.

plural of yeast extract

A concentration of yeast cells that are allowed to die and separate so that the yeasts’ endogenous digestive enzymes break down their proteins into less complex compounds.

plural of autolyzed yeast extract

A form of yeast in which yeast cells in dehydrated granules are alive but dormant because of the lack of moisture.

A variety of rice that is fermented with the mold Monascus purpureus until it turns red; used in whole and powdered form as a food coloring, food ingredient, and medicine in China and other Asian nations.