WordNet

a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey (同)barm
any of various single-celled fungi that reproduce asexually by budding or division
not still wet; "the ink has dried"; "a face marked with dried tears"
preserved by removing natural moisture; "dried beef"; "dried fruit"; "dehydrated eggs"; "shredded and desiccated coconut meat" (同)dehydrated, desiccated
not only so, but; "I therein do rejoice, yea, and will rejoice" (同)yeah
an affirmative; "The yeas have it"

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Evanescent-field-induced Raman scattering for bio-friendly fingerprinting at sub-cellular dimension.

Snopok B1, Naumenko D2, Serviene E3, Bruzaite I4, Stogrin A2, Kulys J5, Snitka V2.
Talanta.Talanta.2014 Oct;128:414-21. doi: 10.1016/j.talanta.2014.04.015. Epub 2014 Apr 26.
Evanescent field induced chemical imaging concept has been realized in analytical platform based on the µ-tip-enhanced Raman scattering spectroscopy (µ-TERS). The technique aimed to minimize thermal decomposition of dried biological sample as the result of huge concentration of optical field near
PMID 25059180

Korbekandi H1, Mohseni S, Mardani Jouneghani R, Pourhossein M, Iravani S.
Artificial cells, nanomedicine, and biotechnology.Artif Cells Nanomed Biotechnol.2014 Aug 7:1-5. [Epub ahead of print]
The objectives of this study were the biosynthesis of silver nanoparticles (NPs) by biotransformations using Saccharomyces cerevisiae and analysis of the sizes and shapes of the NPs produced. Dried and freshly cultured S. cerevisiae were used as the biocatalyst. Dried yeast synthesized few NPs, but
PMID 25101816

Impact of yeast starter formulations on volatile compounds production during wine fermentation.

Romano P1, Pietrafesa R, Romaniello R, Zambuto M, Calabretti A, Capece A.
Yeast (Chichester, England).Yeast.2014 Aug 5. doi: 10.1002/yea.3034. [Epub ahead of print]
Actually, the most diffused starter formulation in winemaking is represented by Active Dry Yeast (ADY). Spray drying has been reported as an appropriate preservation method for yeast and other micro-organisms. Although the numerous advantages of this method, the high air temperatures used can negati
PMID 25100258

北島博,川島祐介
日本応用動物昆虫学会誌 57(2), 79-84, 2013
… The diet mainly consisted of shiitake mushrooms, dried yeast, peptone, and sucrose. …
NAID 130003362637

大橋勝太郎,根岸晴夫
日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology 59(9), 447-455, 2012-09-15
本研究は，乳酸菌混合カルチャーを接種し発酵後に非加熱乾燥した，乾燥食肉製品「発酵ポークジャーキー」の加工技術を開発することを目的として行った．乳酸菌カルチャーの培養基には，10%ホエイに0.5%酵母エキスと0.5%グルコースを混合した培地が10%脱脂乳および10%ホエイ培地よりも適していた．試作した発酵ポークジャーキーの理化学的特性は，pH 4.47±0.09，Aw 0.70±0.03，および食塩 …
NAID 10031054899