酵母

1. Origins, structure, and basic meaning

• Structure: 酵母, read こうぼ, means yeast used in the fermentation of bread or drinks.
• Basic usage: In パン生地に酵母を加えて暖かい場所に置いた。, yeast is added to bread dough.

2. Common pitfalls and similar expressions

• Yeast and fermentation
  • 酵母 names the yeast involved, while 発酵 names the process. 天然の酵母 on fruit describes that yeast by its source.