zymo-, zym-, -zyme, -zymic +

1. Brand name for various products; examples, of which, are shown below.
2. A liquid concentrate microbially synthesized from plant materials, and then stabilized for long life. Powerful but natural biostimulants contained in the material greatly benefit plant growth and soil conditions to boost growth and profits for the grower.
3. An all-natural liquid “biostimulant” for soil organisms and plants that contains twelve biological activators, which are by-products of a proprietary fermentation process. These active agents include vitamins, enzymes, and other powerful but gentle growth stimulators such as B-vitamins, triacontanol, glycosides, and porphyrins.
4. Dry microbial and enzymic formula. Highly concentrated, beneficial microbial strains, at twelve billion per gram. It is effective in reducing sludge, ammonia nitrites and other undesirable organic pollutants; such as, from waterfowl and fish feces, which have contaminated the water system continuously. These strains decrease H₂S and other obnoxious gasses, and increase oxygen content. Applications: lagoons, lakes, rivers and estuaries, and polluted aquaculture, (fish and shrimp) farms.

An enzyme in yeast which changes sugar into alcohol and carbon dioxide.

Any of a group of enzymes that, in the presence of oxygen, convert certain carbohydrates into carbon dioxide and water or, in the absence of oxygen, into alcohol and carbon dioxide or lacic acid. It is found in yeast, bacteria, and higher plants and animals.

A ferment, as the morbific principle of a zymotic disease.

1. Like or pertaining to fermentation.
2. Concerning enzymes.

A reference to a priest using leavened bread during communion.

The chemistry of fermentation.

1. A substance formed in an organism, from which, by some internal change, an enzyme is produced.
2. The inactive precursor of an enzyme that, on reaction with an appropriate kinase or other chemical agent, liberates the enzyme in active form.
3. A substance that develops into a chemical ferment or enzyme. It exists in an inactive form antecedent to the active enzyme.

A microbe that causes fermentation.

1. Transformation of a proenzyme (zymogen) into an active enzyme.
2. The process by which a proenzyme becomes transformed into an active enzyme.

A secretory granule of a pre-enzyme substance seen in cells of synthetic organs synthetic organs; such as, salivary glands or the pancreas.

1. Causing fermentation.
2. Pertaining to, or producing, a zymogen.

Causing fermentation.

An electrophoretic graph of the separation of enzymes in a solution.

The enzyme involved in splitting fructose.

Fermentation or the process by which complex organic compounds; such as, glucose, are broken down by the action of enzymes into simpler compounds without the use of oxygen.