yeast-cell

Observations on the pure pentoses -- xylose and arabinose added to dextrose solutions, and then exposed to yeast action -- show that in a vigorous fermentation not unduly prolonged the pentoses are unaffected, but that they do come within the influence of the yeast-cell when the latter is in a less vigorous condition, and when the hexoses are not present in relatively large proportion.

Researches on Cellulose 1895-1900 C. F. Cross

One yeast-cell does not make a fermentation, and as no yeast is added a day is wasted whilst any yeasts which happen to be present are multiplying to an army large enough to produce a visible effect on the pulp.

Cocoa and Chocolate Their History from Plantation to Consumer Arthur William Knapp

We may add in praise of M. Bouchardat’s sagacity, that that skilful observer has always considered these results as a proof that alcoholic fermentation is dependent on the life of the yeast-cell, and that a distinction should be made between the two orders of fermentation.

VI. The Physiological Theory of Fermentation. Reply to the Critical Observations of Liebig, Published in 1870 1909

But you may urge that there must have been a time when the first yeast-cell was generated.

Fragments of science, V. 1-2 John Tyndall 1856

And could every individual yeast-cell seize, without any impediment, free oxygen from the surrounding liquid, it is certain that it would cease to act as a ferment altogether.

Fragments of science, V. 1-2 John Tyndall 1856

a proof that alcoholic fermentation is dependent on the life of the yeast-cell, and that a distinction should be made between the two orders of fermentation.

The Harvard Classics Volume 38 Scientific Papers (Physiology, Medicine, Surgery, Geology) Various