One syllable: Yeasts.
yeests
/jists/
Yeasts is pronounced yeests (/jists/). It has one syllable (Yeasts), with the stress on "Yeasts". Yeasts are single-celled fungi used in fermentation and baking; they convert sugars into carbon dioxide and alcohol, shaping dough rise and flavor. They include species such as Saccharomyces cerevisiae, crucial in beer, wine, and bread production. The term can also refer to multiple yeast cells collectively in a sample or culture.
nounYeasts are single-celled fungi used in fermentation and baking; they convert sugars into carbon dioxide and alcohol, shaping dough rise and flavor. They include species such as Saccharomyces cerevisiae, crucial in beer, wine, and bread production. The term can also refer to multiple yeast cells collectively in a sample or culture.
"The baker added fresh yeasts to the dough to achieve a lighter loaf."
"Winemakers rely on specific strains of yeasts to drive fermentation."
"Scientists studied yeasts to understand cellular biology and genetics."
Yeasts is one syllable, pronounced /jiːsts/ in US, UK, and AU. Start with the long E sound /iː/, then a voiceless /s/ turning into a /t/ plosive, ending with /s/. Mouth position: high front tense vowel, then a crisp alveolar sibilant s, then a crisp t, finally an s. IPA: US /jiːsts/, UK /jiːsts/, AU /jiːsts/. Imagine saying “yeast” and adding a final /s/ for the plural. Audio reference: listen to native pronunciations on Pronounce or Forvo using the word “yeasts.”
Common errors: 1) dropping the final /s/ and saying /jiːst/ (singular pronunciation). 2) softening the /t/ to a /d/ or releasing it too quickly, producing /jiːsɪz/ or /jiːsdz/. 3) misplacing the vowel as a short /ɪ/ or /ɛ/ instead of the long /iː/. Correction: hold a clear long /iː/ target, release into a crisp /t/ then an unvoiced /s/. Practice with minimal pairs: yeasts vs yeast, keeping the final consonants distinct.
In all three accents the word remains a single syllable with /jiːsts/. Differences lie in the rhoticity and vowel quality around surrounding words; the /iː/ in US and UK tends to be non-rhotic in fast connected speech, while Australian English often has a more centralized diphthong in rapid speech. The final /ts/ cluster may sound slightly more aspirated in US and AU; UK speakers sometimes elide the /t/ in casual speech, producing /jiːs/ with a stronger /s/ edge. IPA guides: US /jiːsts/, UK /jiːsts/, AU /jiːsts/ with similar initial vowel.
Difficulties center on the final consonant cluster /ts/ after a long front vowel. English allows variation: some speakers devoice or de-accentuate the /t/ in rapid speech, turning /ts/ into a smaller release or even a sibilant only /s/. The word’s one-syllable nature makes the vowel duration sensitive to context, and fast speech can blend sounds. Focus on a clean /t/ release before the final /s/, with a stable long /iː/ vowel.
Yeasts ends with an /ts/ cluster that is not common in some neighboring plural forms; ensure a crisp /t/ release before the /s/. The plural of yeast is yeasts, but if you are saying “yeast’s” possessive form in rapid speech, pronunciation remains /ˈjiːsts/, with the apostrophe-s not changing the base pronunciation in connected speech. Listen for a short, sharp stop before the final /s/ to avoid prolonging the vowel.
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The word yeast traces to the Old English noun gist, yeast, linked to the Proto-Germanic *iestiz and further to the Proto-Indo-European root *h₂w- meaning ‘to rise’ or ‘to swell.’ Historically, yeast denoted both fermentation causing agents and the living organisms themselves. In Middle English, yeest or yest referred to the rising substance in dough, with the modern form yeast solidifying in print by the 14th century. The biological meaning—single-celled fungi responsible for fermentation—emerged over the 18th to 19th centuries as microbiology developed. The key organism Saccharomyces cerevisiae was isolated and studied in the 19th century, cementing yeast as a fundamental tool in food science, winemaking, and baking. Today, yeast names (e.g., Saccharomyces) reflect Latin taxonomy, while “yeast” remains the common term for the fermenting agents that enable bread leavening and alcohol production. First known uses are attested in English culinary and fermentation texts from the medieval period, with scientific usage expanding rapidly after the advent of microbiology.
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💡 These words have similar meanings to "Yeasts" and can often be used interchangeably.
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Words that rhyme with "Yeasts"
-sts sounds
Practice with these rhyming pairs to improve your pronunciation consistency:
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