Hans von Euler-Chelpin isolated one part of zymase, which remains active even after heating its solution to the boiling point.
A comparison of the conditions of action of carboxylase and zymase has revealed several interesting points of difference.
Although the action of zymase may be regarded as mechanical, the enzyme cannot be produced by any other than living protoplasm.
Such material is far more active than the zymase obtained originally by Buchner from the expressed juice of yeast-cells.
zymase is the active alcoholic fermentation enzyme of yeasts.
Those which produce carbon dioxide without the use of free “deamidizing” oxygen, such as zymase of yeast.
Thus the yeast plant is supposed to bring about alcoholic fermentation by secreting the enzyme known as zymase.
The best known example of a coenzyme in plant tissues is in connection with the activity of the zymase of yeast cells.
For the alcoholic fermentation of glucose by the zymase of yeast juice two substances are also necessary.
zymase zy·mase (zī'mās', -māz')
The enzyme complex in yeasts that catalyzes the breakdown of sugar into alcohol and carbon dioxide.