Linked from

The 33 pages that link to Yeast, each with the reason it gives.

• FermentationRelated: Yeasts ferment sugars in bread, beer, wine, and other foods.

• EthanolRelated: Yeasts carry out the fermentation used to make many ethanol-containing drinks.

• MyceliumCompared with: Yeasts usually grow as individual cells, unlike filamentous mycelium, though some can form filaments.

• BakingRelated: In yeast-raised dough, fermentation supplies gas before and during oven baking.

• Saccharomyces cerevisiaeNarrower topic: S. cerevisiae is one species within the broader group called yeasts.

• HyphaCompared with: Many fungi can grow as yeast rather than as filamentous hyphae.

• AutophagyRelated: Starvation-induced vacuolar degradation in yeast made autophagy experimentally tractable.

• FungusBroader topic: Yeasts show that fungi need not grow as filaments or mushrooms.

• Baking powderCompared with: Yeast leavens through fermentation over time, rather than baking powder’s rapid chemical reaction.

• BreadRelated: Its carbon dioxide expands dough during fermentation.

• FungiBroader topic: Yeasts show that fungi need not form visible hyphal networks.

• MoldCompared with: Yeasts are usually unicellular, unlike molds’ multicellular filamentous growth.

• Candida albicansNarrower topic: C. albicans grows as yeast cells as well as filamentous forms.

• Leavening agentBroader topic: It leavens dough by fermenting sugars and releasing carbon dioxide.

• Baking sodaCompared with: Yeast leavens through fermentation rather than bicarbonate’s rapid chemical reaction.

• Fungal life cycleCompared with: Unicellular growth provides an alternative to the filamentous phase common in many fungal cycles.

• Starter cultureNarrower topic: Yeasts supply gas, alcohol, and aroma compounds in many mixed food cultures.

• Ammonium bicarbonateCompared with: Yeast leavens dough biologically over time, unlike this salt’s heat-driven gas release.

• Eduard BuchnerRelated: Buchner ground yeast cells to obtain the extract used in his experiments.

• Palm wineRelated: Yeasts produce much of the alcohol in fermenting palm sap.

• ToastRelated: Yeast fermentation creates the airy bread structure that browns during toasting.

• InjeraRelated: Gas produced during batter fermentation contributes to injera’s porous structure.

• Rye breadRelated: Carbon dioxide from yeast fermentation expands rye dough during proofing.

• Alcoholic beverageRelated: These microorganisms drive fermentation in many alcoholic beverages.

• KefirNarrower topic: Kefir yeasts ferment sugars alongside bacteria and contribute aroma and gas.

• Potassium sorbateRelated: Yeasts are among the organisms potassium sorbate is used to suppress.

• BliniRelated: Yeast fermentation leavens traditional blini batter and contributes its flavor.

• Schizosaccharomyces pombeNarrower topic: Fission yeast belongs to this diverse group of unicellular fungi.

• Rice wineRelated: Yeasts convert sugars released from rice starch into ethanol.

• OladyiRelated: Yeast can leaven oladyi batter, helping it rise before and during cooking.

• Sorbic acidRelated: Yeasts are among the organisms sorbic acid is used to suppress.

• Fungal StructuresCompared with: Yeasts show that fungal growth need not form a conspicuous mycelium.

• Low-alcohol beerRelated: Yeast metabolism is the source of beer's alcohol and much of its flavor.