Zymase
/ˈzaɪmeɪs/noun
An enzyme complex formerly thought to be a single substance that catalyzes the fermentation of sugar by yeast.
Did you know?In 1897, Eduard Buchner showed that yeast extracts could ferment sugar even after the living yeast cells had been removed, helping prove that fermentation was chemical rather than dependent on a mystical “life force.”
Etymological Timeline
Ancient Greek
Greek
ζύμη (zýmē)
“Leaven, ferment, or yeast—the substance that makes dough rise or causes fermentation.”
19th Century
Scientific Greek
zym-
“A combining form referring to fermentation, derived from Greek zýmē.”
Late 19th Century
German
Zymase
“A name formed for the fermenting agent associated with yeast.”
1897
German
Zymase
“Eduard Buchner used the term for the fermentation-producing substance in cell-free yeast extracts.”
20th Century
English
zymase
“A historical term for the collection of enzymes responsible for alcoholic fermentation.”
Modern English
English
zymase
“An enzyme complex, especially the group of yeast enzymes that converts sugars into ethanol and carbon dioxide.”