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

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.

Although the action of zymase may be regarded as mechanical, the enzyme cannot be produced by any other than living protoplasm.

From Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 3 "Fenton, Edward" to "Finistere" by Various

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 Leduc, Stéphane

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 Thatcher, Roscoe Wilfred

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 Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 3 "Fenton, Edward" to "Finistere" by Various