zymase

[zahy-meys]

noun

Biochemistry.

1. the complex of enzymes obtained from yeast, also occurring in bacteria and other organisms, that acts in alcoholic fermentation and other forms of glycolysis.

zymase

/ ˈzaɪmeɪs /

noun

1. a mixture of enzymes that is obtained as an extract from yeast and causes fermentation in sugars

Word History and Origins

Origin of zymase¹

1870–75; < French < Greek zȳ́m ( ē ) leaven + French -ase -ase

Example Sentences

This encyclopedic reference covers wine from “abboccato” – an Italian term meaning “medium sweet” — to “zymase” — enzymes that help convert sugar to alcohol during fermentation.

Read more on Washington Post

Such material is far more active than the zymase obtained originally by Buchner from the expressed juice of yeast-cells.

Read more on Project Gutenberg

Morris and S. Rowland, in repeating Buchner’s experiments, found that zymase possessed properties differing from all other enzymes, thus: dilution with twice its volume of water practically destroys the fermentative power of the yeast juice.

Read more on Project Gutenberg

The action of pepsin, of the pancreatic ferment, of zymase, and of other similar ferments has a great analogy with the purely physical phenomenon of catalysis.

Read more on Project Gutenberg

The “ferment” of yeast, called zymase, proved to be a composite of several enzymes.

Read more on Project Gutenberg