| 释义 |
▪ I. yeast, n.|jiːst|
Forms: 1 ᵹist, ȝyst, 5 ȝest(e, ȝeest, yeest, 6–9 yest, 7 eyst (?), 8–9 dial. east, 9 dial. yist, 7– yeast.
[OE. (late WS.) ᵹist, Anglian *ᵹest, corresp. to MLG. gest dregs, dirt, MDu. ghist, Du. gist, gest yeast, MHG. jest, gest, gist (G. gischt, gäscht) yeast, froth, ON. jastr yeast, related to OHG. jeasan, gesan (MHG. jesen, gesen, gern, G. gähren to ferment), the causative OHG. jerian, gerian to cause to ferment, and ON. gerð yeast. The underlying base jes- is found also in Skr. yás(y)ati to seethe, boil, práyastas bubbling over, Zend yah- to boil (intr.), Alb. ǵeš buken I knead bread, Gr. ζέω I boil, ζεστός boiled, W. iās seething.]
1. a. A yellowish substance produced as a froth or as a sediment during the alcoholic fermentation of malt worts and other saccharine fluids, and used in the manufacture of beer and to leaven bread.
Modern science distinguishes two kinds of yeast, surface yeast or top yeast (G. oberhefe) and under yeast, sediment yeast, or bottom yeast (G. unterhefe), the former propagated by buds, the latter by spores, of the fungus Saccharomyces cerevisiæ. The yeast of beer is used medicinally as an antiseptic and stimulant in low fevers, and as an application to ulcers.
c1000Sax. Leechd. II. 266 Læt þonne hwon ᵹestandan, do of þa gaᵹellan, do þonne niwne ᵹist. 1530Palsgr. 291/1 Yest or barme for ale, leueton. 1591A. W. Bk. Cookrye 8 Put into your broth a spoonfull of yest. 1600Surflet Country Farm v. xxiii. 725 They renewe the force and strength of the yeast or leuen euerie hower with beere already made, so long as till the said leuen or yeast become strong inough of it selfe. 1612Househ. Bks. Howard of Naworth (Surtees) 41 To Harry Baker to bestow in eyst vs. 1664Butler Hud. ii. iii. 119 When Yeast, and outward means do fail, And have no pow'r to work on Ale. 1666G. Harvey Morb. Angl. viii. (1672) 19 Those sharp scorbutick dregs imitating the nature of yist. 1743Lond. & Country Brewer iii. (ed. 2) 214 Yeast..consists of a great Quantity of subtile and spirituous Particles, wrapped up in such as are viscid. 1804Med. Jrnl. XII. 192 An instance of a young gentleman in the last stage of typhus fever, being cured by the use of yeast. 1843R. J. Graves Syst. Clin. Med. Introd. Lect. 34 Sugar by presence of yest [is made to resolve itself] into alcohol and carbonic acid. 1858Lewes Sea-side Studies 314 There are two kinds of yeast, or rather two forms of the same plant. The one is called ‘surface’ yeast, the other ‘sediment’ yeast. The former requires a temperature of 70° to 80° Fahrenheit; the latter 32° to 45°. 1877Huxley Physiogr. 193 The porous texture of bread is due to the presence of bubbles of gas evolved by the fermentation of the yeast.
b. With qualifying word, as beer-yeast; applied esp. to common yeast drained, pressed dry, and made into a cake in order to be kept for a time: see quots. and cf. yeast-cake, -powder (4).
[1781T. Henry Acc. Method Pres. Water, etc. 26 The Process for making artificial Yeast. Boil flour and water together to the consistence of treacle... In about two days, such a degree of fermentation will have taken place, as to give the mixture the appearance of yeast.] 1845E. Acton Mod. Cookery xxviii. 650 German yeast, imported in a solid state, is now much sold in London. 1858Simmonds Dict. Trade s.v., German yeast is now imported to a considerable extent in a dried form from the Continent. 1878Chambers's Encycl. s.v. Yeast, Patent Yeast is exactly similar [to German Yeast], but is raised from a wort made purposely from malt and hops. Artificial Yeast is a dough of wheat or other flour, mixed with a small quantity of common yeast, and made into small cakes, which are dried. 1879Webster Suppl., Press-yeast, the yeasty froth from the surface of a fermenting fluid, washed and pressed into cakes for bakers' use. 1889Pall Mall Gaz. 1 July 3/3 Patent yeast is either made by the baker himself or is bought from the yeast merchant. It..leaves an unpleasant smell and taste in the bread.
c. fig. = leaven n. 2 a.
1760–72H. Brooke Fool of Qual. (1809) III. 35 Though liberty has no relation to party.., there is yet a kind of yest observable in its nature, which may be necessary to the fermentation and working up of virtue. 1818Keats Let. Wks. 1889 III. 105 The best of men have but a portion of good in them—a kind of spiritual yeast in their frames, which creates the ferment of existence. 1873Dixon Two Queens vi. iv. I. 324 The Plantagenet yeast being strong within his sons.
d. A fungus that exists predominantly as single cells rather than a mycelium and in which vegetative reproduction takes place by budding or fission.
Now not usu. regarded as constituting any particular taxon.
1899Allbutt's Syst. Med. VIII. 760 The common saccharomyces or yeast of the scalp. 1906G. Massee Text-bk. Fungi iii. 275 Symbiotic relationship between yeasts and bacteria is not uncommon. 1922H. Gwynne-Vaughan Fungi i. 7 Yeasts and filamentous fungi are abundant in woodland soils. 1930H. M. Fitzpatrick Lower Fungi i. 16 In the lower Ascomycetes the asci are formed without order throughout a mould-like mycelium, or exist as isolated cells as in the yeasts. 1977R. C. Cooke Fungi, Man & his Environment i. 14 Yeasts appear in the Ascomycetes, Basidiomycetes, and Fungi Imperfecti. This is because the term ‘yeast’ refers to a special mode of growth and does not describe a particular, special assemblage of fungi. 1983Oxf. Textbk. Med. I. v. 372/2 Candida albicans... It is a saprophytic yeast often found as a commensal in the mouth and gastrointestinal tract and commonly present in the vagina.
†2. The froth or ‘head’ of new or fermenting beer. Obs.
c1430Two Cookery-bks. 10 Þen take ȝest of New ale an caste þer-to. c1440Promp. Parv. 537/2 Ȝeest, berme, spuma. 1683Salmon Doron Med. i. 241 Let not the Head, or Yest work over at the bungs. 1716Gay Trivia ii. 290 When drays bound high, they never cross behind, When bubbling yest is blown by gusts of wind.
3. transf. Foam or froth, as of troubled water.
1611Shakes. Wint. T. iii. iii. 94 The Shippe boaring the Moone with her maine Mast, and anon swallowed with yest and froth. 1818Byron Ch. Har. iv. clxxxi, They melt into thy yeast of waves. 1864Q. Rev. Apr. 311 The dim headlands of new empires which are already looming darkly up out of the yeast of stormy waves.
4. attrib. and Comb., as yeast-ash, yeast-cell, yeast-culture, yeast dumpling, yeast-fungus, yeast-germ, yeast-poultice, yeast-scum; yeast-like adj. and adv.; yeast-beer, new beer with which a small quantity of fermenting wort has been mixed to make it ‘work’; yeast-bitten a. (see quot.); yeast bread, bread made with yeast (i.e. ordinary bread); yeast-budding, a direct budding or germination of spores from other spores as occurring in Saccharomyces and other fungi; yeast-cake, (a) (see 1 b); (b) a cake made light with yeast; † yeast-fat, a fermenting-vat; yeast-plant, any plant of the genus Saccharomyces, esp. S. cerevisiæ, which produces fermentation in saccharine fluids; yeast-powder, the powder of dried yeast (cf. 1 b); also (U.S.) baking-powder.
1875Huxley & Martin Elem. Biol. (1877) 6 Pasteur himself used actual *yeast ash.
1829Art of Brewing (ed. 2) 54/2 (L.U.K.) The gas being too weak to buoy up the now close head of the tun, the yeast might partially or wholly subside, and the ale would become *yeast-bitten; it would receive that disagreeable taste which the head had acquired by too long exposure to the atmospheric air.
1853Southern Ladies Bk. (New Orleans) I. 130 The chicks in the free states live on *yeast bread. 1945ABC of Cookery (Ministry of Food) xviii. 67 Nowadays yeast bread is seldom made in the home.
1898Porter tr. Strasburger's Bot. 350 Such a method of multiplication of conidia by budding is termed *yeast budding, and the conidia are termed yeast conidia.
1795Sir J. Dalrymple Let. to Admiralty 4, I put in the Wort-cake and *Yeast-cake at his sight. 1855E. Acton Mod. Cookery (rev. ed.) xxxi. 604 To test bread that has been cut (or yeast-cakes), press down the crumb..with the thumb. 1897R. M. Stuart Simpkinsville 136 Here, too, had passed pantalet patterns, bits of yeast-cake and preserving-kettles. 1908McClure's Mag. Feb. 421/2 We are to be the yeast-cake for democracy's dough. 1973Listener 20 Sept. 377/2 Tea was served by Auntie Golda..thick slices of cinnamon-veined yeast-cake.
1847–9Todd's Cycl. Anat. IV. i. 101/2 The importance of *yeast-cells in the phenomena of fermentation. 1899J. Cagney tr. von Jaksch's Clin. Diagn. v. (ed. 4) 200 Yeast-cells (Saccharomycetes) are the commonest form of parasite in the intestinal discharges.
1898Allbutt's Syst. Med. V. 420 Protein or dead cultures of bacteria, filtered *yeast-cultures.
1747H. Glasse Cookery ix. 112 *East Dumplings. First make a light Dough..with Flour, Water, Salt, and Yeast.
1367Priory of Finchale (Surtees) p. lxxviii, j. *yestefatt.
1876tr. Wagner's Gen. Pathol. 86 The several fermentation or *yeast-fungi.
1867Edin. Rev. Apr. 395 The fermentation occurs only in presence of the *yeast germs.
1868Rep. U.S. Comm. Agric. (1869) 277 The..*yeast-like appearance of the decomposing brood.
1857Henfrey Bot. §813 What is called the ‘*Yeast-plant’ consists of a particular form of the vegetative structure (mycelium) of a Fungus. 1871Tyndall Fragm. Sci. (1879) II. xii. 257 The brewer deliberately sows the yeast-plant.
1860Mayne Expos. Lex., Cataplasma Fermenti,..the *yeast poultice, for sloughing and mortification; flour mixed with yeast and heated till it rise.
1795Sir J. Dalrymple Let. to Admiralty 2 Wort-cake and *Yeast-powder made at the King's breweries. 1857W. Chandless Visit Salt Lake i. vi. 95 Three boxes of yeast-powder (at thirty cents each) to improve our bread. 1876Amer. Cycl. XVI. 777 Yeast powders, or baking powders, substitutes for yeast, used in making bread.
1888Encycl. Brit. XXIV. 602/1 After ten to fourteen days the *yeast-scum on the surface disappears.
▪ II. yeast, v. rare.|jiːst|
[f. prec.]
intr. (also refl.) To ferment; to be covered with froth, as agitated water. Also fig. and with up. ˈyeasting vbl. n. and ppl. a.
1819Keats Otho iii. ii, To thee only I appeal, Not to thy noble son, whose yeasting youth Will clear itself, and crystal turn again. 1880Blackmore Mary Anerley I. ix. 113 (Like dough before the fire) every well belaboured [bed] tick was left to yeast itself awhile. 1891C. Dawson Avonmore ii. 35 Racing seas, with their yeasting waves. 1902Brit. Med. Jrnl. 14 June 1463 The presence of purin bodies in beers is probably due to the yeasting and processes of manufacture. 1921A. Huxley Crome Yellow ix. 88 It must inevitably take a long time for Armageddon to ripen, to yeast itself up.
▪ III. yeast
obs. form of east. |
