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

See Examples For:

zymase

Those which produce carbon dioxide without the use of free “deamidizing” oxygen, such as zymase of yeast.

From Dietetics for Nurses by Proudfit, Fairfax T.

Thus the yeast plant is supposed to bring about alcoholic fermentation by secreting the enzyme known as zymase.

From An Elementary Study of Chemistry by McPherson, William

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

From Encyclopaedia Britannica, 11th Edition, Volume 11, Slice 3 "Frost" to "Fyzabad" by Various

Hans von Euler-Chelpin isolated one part of zymase, which remains active even after heating its solution to the boiling point.

From History of Phosphorus by Farber, Eduard

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

From History of Phosphorus by Farber, Eduard