Zymase

Harden had shown in 1906 that fermentation requires a dialysable substance, called co-zymase, which is not destroyed by heat. ❋ Unknown (2010)

Buchner assumed in the yeast juice the presence of a uniform ferment or enzyme, known as "zymase". ❋ Unknown (1966)

Harden and Young also demonstrated that the process stops before all sugar (glucose) has been used up, but it starts again on addition of inorganic phosphate, and they suggested that hexose phosphates are formed in the early steps of fermentation. von Euler had done important work on the structure of co-zymase, shown to be nicotinamide adenine dinucleotide (NAD, earlier called DPN). ❋ Unknown (2010)

Buchner's experiments showed unequivocally that fermentation is a catalytic process caused by the action of enzymes, as had been suggested by Berzelius for all life processes, and Buchner called his extract zymase ❋ Unknown (2010)

Eduard Buchner (1860–1917) discovered that zymase, a cell-free yeast extract, caused fermentation, thus resolving a long-standing controversy over “vital” and “inorganic” ferments. ❋ Unknown (2001)

The researches of von Euler and his pupils have further led to the concentration of the co-zymase and to a far more exact study of its properties than had been previously possible. ❋ Unknown (1966)

The production of a co-zymase with a high activity has also shown in a brilliant manner the character of that enzyme as a specific activator. ❋ Unknown (1966)

This phosphate afterwards undergoes a mutation in the presence of co-zymase, inasmuch as a glucose diphosphate and an active glucose are formed, after which the latter yields the necessary material for the subsequent stages of the fermentation. ❋ Unknown (1966)

Harden explained this by saying that a high-molecular enzyme, the zymase proper, was left on the filter, which let through a low-molecular complementary enzyme, which for the sake of brevity was called co-enzyme or co-zymase. ❋ Unknown (1966)

This demonstration of the part of mutase played by the co-zymase, or in other words of the identity of co-zymase and co-mutase, is of fundamental importance, for it has fully revealed the central position in the process of fermentation of the complementary enzyme in question. ❋ Unknown (1966)

The work he had begun in 1905 on fermentation was specialized in his Institute to phosphorylation, and the first phases of fermentation and their catalysis were studied, with special attention to co-zymase and also related activators. ❋ Unknown (1966)

An important result of his work with his collaborators on co-zymase was his clarification of its structure, other conclusions being confirmed by Lord Todd in 1956. ❋ Unknown (1966)

Christian, in 1935, defined the nature of the active group in two other dehydrogenases, colourless and metal-free (co-ferment and co-zymase), which had long frustrated the attempts of other investigators. ❋ Unknown (1965)

Thus the yeast plant is supposed to bring about alcoholic fermentation by secreting the enzyme known as zymase. ❋ William McPherson (N/A)

For instance the conversion of invertase to glucose and fructose or the conversion of glucose to zymase and ethanol. ❋ Unknown (2009)