Search results
Results from the WOW.Com Content Network
Zymase (also known as alcoholase) is an obsolete term [1] for an enzyme complex that catalyzes the fermentation of sugar into ethanol and carbon dioxide. [2] [better source needed] [3] [obsolete source] [4] [better source needed] [5] It occurs naturally in yeasts. [6] Zymase activity varies among yeast strains. [7]
Beer fermenting at a brewery. Zymology, also known as zymurgy, [a] is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, wine making, fermenting milk, and the making of other fermented foods.
Die Zymasegärung : Untersuchungen über den Inhalt der Hefezellen und die biologische Seite des Gärungsproblems (with Eduard Buchner and Martin Hahn, 1903) - Zymase fermentation : Studies on the content of yeast cells and the biological side of the fermentation problem. [5]
Eduard Buchner (German: [ˈeːduaʁt ˈbuːxnɐ] ⓘ; 20 May 1860 – 13 August 1917) was a German chemist and zymologist, awarded the 1907 Nobel Prize in Chemistry for his work on fermentation. [ 1 ]
Büchner hypothesized that the fermentation was caused by an enzyme which he named zymase. His findings that fermentation was the result of chemical process both inside and outside cells, were published in 1897. [8]
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.
He named the enzyme that brought about the fermentation of sucrose zymase. [21] In 1907 he received the Nobel Prize in Chemistry "for his biochemical research and his discovery of cell-free fermentation". Following Buchner's example; enzymes are usually named according to the reaction they carry out.
Hans Karl August Simon Euler-Chelpin, since 28 July 1884 von Euler-Chelpin (15 February 1873 – 6 November 1964 [3]), was a German-born Swedish biochemist.He won the Nobel Prize in Chemistry in 1929 with Arthur Harden for their investigations on the fermentation of sugar and enzymes.