to ferment; to undergo a chemical breakdown by bacteria, yeasts, or other microorganisms

A single-celled fungus used in baking and brewing to cause fermentation; short for [[酵母菌|酵母菌|jiao4 mu3 jun1]]

enzyme; ferment or yeast; a protein produced by living cells that acts as a catalyst in biochemical reactions such as oxidation or digestion

yeast; saccharomycete; any single-celled fungus used as a fermenting agent in baking, brewing, or making soy sauce; abbreviated as [[酵母|酵母|jiao4 mu3]]

powder used to ferment dough when making steamed buns or baking bread

glycolysis; the anaerobic breakdown of glucose in the body to produce energy

Dairy product made by fermenting the milk of cows, goats, or other animals with lactic acid bacteria or yeast, such as yogurt

to undergo a chemical process where organic substances are broken down by microorganisms such as bacteria or yeast

Leavening dough used to ferment flour; colloquial in certain regions.

zymolysis; the process of fermentation or glycolysis