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Evroterm
GEMET - EIONET

  Term:   yeast / kvas
   Term in Evroterm
Description:
Many species of unicellular fungi, most of which belong to the Ascomycetes and reproduce by budding. The genus Saccharomyces is used in brewing and winemaking because in low oxygen concentration it produces zymase, an enzyme system that breaks down sugars to alcohol and carbon dioxide. Saccharomyces is also used in bread-making. Some yeasts are used as a source of protein and of vitamins of the B group. (Source: ALL)
Translation:
Mnogo vrst enoceličnih zaprtotrosnic (glive), večina izmed njih pripada rodu ascomycetes, razmnožujejo se z brstenjem. Rod saccharomyces se uporablja za varjenje piva in izdelavo vina, saj v koncentraciji z malo kisika ustvari cimazo, skupino encimov, ki pospešuje alkoholno vrenje. Rod saccharomyces se uporablja tudi za vzhajanje testa. Nekatere vrste kvasa so uporabne tudi kot vir za pridobivanje beljakovin in vitaminov B. (Vir: ALL)
Broader terms:
1. mycete 
Translations:
 (Basque) : 
legamia; hartzigarri 
 (Bulgarian) : 
Мая 
 (Czech) : 
kvasinky 
 (Danish) : 
gær 
 (Dutch) : 
gist 
 (English (United States)) : 
yeast 
 (Estonian) : 
pärm 
 (Finnish) : 
hiiva 
 (French) : 
levure 
 (German) : 
Hefe 
 (Greek) : 
μαγιά 
 (Hungarian) : 
éleszto 
 (Italian) : 
lievito (saccaromicete) 
 (Norwegian) : 
gjærsopp 
 (Polish) : 
drożdże 
 (Portuguese) : 
leveduras 
 (Russian) : 
дрожжи 
 (Slovak) : 
kvasinky 
 (Spanish) : 
levadura 
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