zymase

American  

[zahy-mays] / 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

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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 Fairfax T. Proudfit

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

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 William McPherson

The best known example of a coenzyme in plant tissues is in connection with the activity of the zymase of yeast cells.

From The Chemistry of Plant Life by Roscoe Wilfred Thatcher

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 The Mechanism of Life by Stéphane Leduc

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