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

Resembling an organized ferment.

A reference to zymology or the chemistry of fermentation.

Someone who is skilled in zymology.

1. The branch of chemistry concerned with the properties and actions of enzymes.
2. The chemistry of fermentation.

It deals with the biochemical processes involved in fermentation, with yeast selection and physiology, and with the practical issues of brewing. Zymology is also occasionally known as zymurgy.

Fermentation can be simply defined, in this context, as the conversion of sugar molecules into ethanol and carbon dioxide with yeast.

1. Decomposition by the action of enzymes.
2. The changes produced by an enzyme.
3. The action of enzymes.

1. Causing fermentation.
2. Fermentative.

An instrument or device for measuring the degree of fermentation.

A genus of fungi.

Formerly, the active portion of an enzyme.

Enzyme-producing.

Any protein that also functions as an enzyme.

An anticomplement obtained from the walls of yeast cells.

An anticomplement is a substance that combines with a complement and so neutralises its action by preventing its union with the antibody.

1. An apparatus for determining the fermenting power of yeast by measuring the amount of carbonic acid evolved from a given quantity of sugar.
2. An instrument used to determine fermentation efficiency by measurement of carbon dioxide produced. Also called zymometer.

An instrument used to measure the degree of fermentation.

1. Fermentation.
2. Any infectious or contagious disease.
3. The development or spread of an infectious disease.