A Grammatical Dictionary of Botanical Latin

Yeast: fermentum,-i (s.n.II), abl.sg. fermento; see -zyma,-ae (s.f.I), abl. sg. -zyma; saccharomyces,-etis (s.m.III), abl. sg. saccharomycete; see beer; see bread.

butyraceus,-a,-um (adj.A), butryus,-a,-um (adj.A): buttery, butter-like; (in fungi) “having the appearance or consistency of butter; (of mycelial cultures), sodden, not shiny, like cultures of yeasts” (S&D) [> Gk. butyrum,-i (s.n.II), q.v.).

Faex,-cis (s.f.III) medicinalis, abl. sg. faece medicinali, beer yeast (Bennett).

Pullulatio,-onis (s.f.III), abl. sg. pullulatione: pullulation, gemmation, “sprouting; especially characteristic of the yeast-plant” (Jackson); “budding, as in yeasts” (Ainsworth & Bisby); see gemmatio,-onis (s.f.III).

Saccharomyces,-etis (s.m.III), abl. sg. saccharomycete: yeast.

Torula cerevisiae, the Torula of beer, the common yeast plant that the bakers use in bread making (=(Saccharomyces cerevisiae): torula yeast; beer and wine yeast; brewer’s yeast.

Torula,-ae (s.f.I), a genus of yeasts with a linear-cylindric body that is torulose (moniliform or bead-like: with alternating bulges and contractions).