zymase

American  

[zahy-meys] / ˈzaɪ meɪs /

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.

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zymase British  

/ ˈzaɪmeɪs /

noun

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

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Etymology

Origin of zymase

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.

From Washington Post

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

From 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.

From 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.

From Project Gutenberg

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

From Project Gutenberg