100 Examples of sentences containing the common noun "zymase"

Definition

Zymase is a complex of enzymes found in yeast that catalyzes the fermentation of sugars into alcohol and carbon dioxide. It plays a crucial role in the brewing and baking industries, particularly in the process of converting carbohydrates into ethanol during fermentation.

Synonyms

• Fermenting enzyme
• Yeast enzyme
• Alcohol-producing enzyme
• Glycolytic enzyme

Antonyms

• Inhibitor
• Suppressor
• Anti-fermentative agent

Examples

1. Yeast zymase is essential for the fermentation process in beer production.
2. The presence of zymase allows bread to rise by producing carbon dioxide.
3. Without zymase, the fermentation of sugars would be significantly slower.
4. Scientists study zymase to improve the efficiency of bioethanol production.
5. The zymase activity can vary depending on the yeast strain used.
6. In winemaking, zymase converts grape sugars into alcohol over time.
7. The fermentation process requires optimal conditions for zymase to function effectively.
8. Many bakers rely on the natural zymase in yeast for dough fermentation.
9. The temperature can influence the effectiveness of zymase during fermentation.
10. Researchers are exploring ways to enhance zymase activity in genetically modified yeast.
11. A deficiency in zymase can lead to incomplete fermentation and off-flavors in the final product.
12. During the brewing process, zymase works on malt sugars to create alcohol.
13. The efficiency of zymase can be affected by pH levels in the fermentation medium.
14. Some commercial yeast products are fortified with additional zymase for better fermentation.
15. The study of zymase has led to advancements in the production of biofuels.
16. Zymase is a key factor in determining the alcohol content of fermented beverages.
17. The role of zymase in carbohydrate metabolism is crucial for yeast survival.
18. By measuring zymase activity, brewers can predict fermentation time.
19. Zymase functions optimally at specific temperatures, which vary by yeast type.
20. The combination of different zymase enzymes can enhance fermentation efficiency.
21. Some fruit juices contain naturally occurring zymase that aids in fermentation.
22. Distillers carefully monitor zymase levels to ensure a successful fermentation.
23. The action of zymase can be inhibited by certain preservatives.
24. In the laboratory, researchers manipulate zymase to study fermentation kinetics.
25. The zymase present in sourdough starter contributes to its unique flavor profile.
26. Yeast fermentation relies heavily on zymase to convert sugars into alcohol.
27. Zymase is critical in the production of champagne and sparkling wines.
28. Many recipes require the addition of yeast to activate zymase for leavening.
29. The study of zymase has implications for food preservation techniques.
30. The production of kombucha is a fascinating example of zymase at work.
31. The right balance of nutrients can enhance zymase performance in brewing.
32. Some brewers experiment with different strains to optimize zymase activity.
33. The efficiency of zymase can be quantified using specific assays.
34. The breakdown of sugars by zymase is an anaerobic process.
35. In baking, zymase contributes to the development of gluten structure.
36. The fermentation temperature must be adjusted to maintain zymase activity.
37. Research on zymase has led to improved fermentation techniques in the industry.
38. Understanding zymase can help in troubleshooting fermentation issues.
39. The role of zymase is not limited to alcoholic fermentation; it also aids in the production of other metabolites.
40. The zymase complex is a topic of interest in enzymology.
41. The efficiency of zymase can significantly affect the yield of alcohol in distillation.
42. The use of zymase in baking allows for a lighter, fluffier texture in bread.
43. During fermentation, zymase breaks down glucose into simpler compounds.
44. The production of certain spirits relies heavily on the action of zymase.
45. Zymase can be sensitive to environmental changes, affecting fermentation outcomes.
46. The study of zymase has led to innovations in the craft brewing movement.
47. By isolating zymase, scientists can better understand its function in fermentation.
48. The effectiveness of zymase can be enhanced with specific fermentation additives.
49. The zymase reaction is a key step in the pathway of alcoholic fermentation.
50. The presence of inhibitors can negatively impact zymase activity.
51. Various strains of yeast produce different types of zymase.
52. The action of zymase is fundamental to the brewing process.
53. Optimal conditions for zymase activity include adequate temperature and pH.
54. The fermentation profile is influenced by the characteristics of zymase.
55. Yeast metabolism is primarily driven by the presence of zymase.
56. The efficiency of zymase can vary depending on the sugar source used.
57. Certain bacteria can also produce zymase, contributing to mixed fermentation.
58. Understanding how to manipulate zymase can lead to more efficient fermentation processes.
59. The role of zymase in alcoholic fermentation is well-documented in scientific literature.
60. The complex nature of zymase makes it a subject of ongoing research.
61. In brewing, the timing of zymase activity is crucial for flavor development.
62. The zymase pathway is an essential aspect of biochemistry in yeast.
63. The effectiveness of zymase can be enhanced through temperature control.
64. The fermentation process is a delicate balance of zymase activity and environmental factors.
65. The zymase produced by different yeast strains can impact the flavor of the final product.
66. Understanding the mechanics of zymase can help improve fermentation efficiency.
67. Proper storage conditions can help preserve the activity of zymase in yeast.
68. The study of zymase is important for optimizing industrial fermentation processes.
69. The interaction between various enzymes and zymase can influence fermentation.
70. The fermentation of sugars by zymase is a critical process in food science.
71. Some commercial yeast products are designed for optimal zymase production.
72. The zymase complex is essential for converting starches into fermentable sugars.
73. The fermentation process can be disrupted if zymase is not functioning correctly.
74. The characteristics of zymase can vary widely among different yeast species.
75. The conversion of sugars to alcohol by zymase is a well-studied process.
76. In brewing, the timing of adding yeast affects zymase activity.
77. Specific inhibitors can be used to control zymase activity during fermentation.
78. The study of zymase has implications for sustainable energy production.
79. Yeast and zymase work together to create the unique flavors of fermented beverages.
80. The action of zymase is a vital part of the metabolic process in yeast.
81. The fermentation industry relies heavily on the efficiency of zymase.
82. Certain fermentation conditions can enhance the production of zymase.
83. The effects of temperature on zymase activity are a key area of research.
84. The role of zymase in converting sugars to alcohol is fundamental to brewing.
85. The study of zymase has led to advancements in enzyme technology.
86. The fermentation process can be optimized by understanding zymase interactions.
87. The unique properties of zymase can lead to variations in the fermentation process.
88. The efficiency of zymase is crucial for achieving desired alcohol levels in beverages.
89. The metabolic pathways involving zymase are complex and highly regulated.
90. The fermentation of grains is heavily dependent on the action of zymase.
91. The production of zymase can be affected by the yeast's growth conditions.
92. Understanding the function of zymase can enhance product quality in fermentation.
93. The zymase complex is an essential topic for those studying fermentation science.
94. The fermentation process is an intricate dance of yeast and zymase activity.
95. The relationship between zymase and sugar concentration is a critical factor in fermentation.
96. The zymase produced during fermentation can vary based on the substrate used.
97. Certain environmental factors can inhibit the action of zymase.
98. The study of zymase is crucial for developing new fermentation technologies.
99. The efficiency of zymase can determine the success of a fermentation project.
100. By understanding how to control zymase, producers can improve their fermentation processes.