A microorganism used in fermentation, baking, and brewing. The term covers both the organism itself and products containing it.
パンを作るには酵母が必要です。
You need yeast to make bread.
Add yeast to the dough and mix well.
ビールの醸造に酵母を使います。
Yeast is used in brewing beer.
This bread is fermented using natural yeast.
If the temperature is too low, the yeast doesn't work well.
酵母 is a living microorganism (yeast) used in fermentation, while 酵素 is a chemical substance (enzyme) that catalyzes reactions; the words sound similar but refer to different things.
酵母 (yeast) is a separate microorganism used for alcoholic fermentation, while 麹 is a mold that first breaks starch down into sugar before yeast can act on it.
酵母 is counted with 株 when referring to distinct strains, as in パン酵母を三株分離した.
yeast fungus
iron-enriched yeast; iron yeast
copper yeast; copper-enriched yeast
baker's yeast; brewer's yeast
dry yeast
budding yeast; Saccharomyces cerevisiae
nutritional yeast
zinc yeast; zinc-enriched yeast
The kanji 酵 means 'fermentation' and 母 means 'mother', reflecting the role of yeast as a starter or agent of fermentation. The reading こうぼ is the on'yomi for both characters.
killer yeast
brewer's yeast; brewery yeast