Enzymes that break down sugar or sucrose in the process of fermentation to produce ethyl alcohol and CO2 are called zymase. 25-370C. This reaction is carried out at temp. In 1897, Edward Buchner isolated the zymase enzyme from yeast. The use or importance of Zymage is-
(i) It is used commercially in the production of alcohol.
(ii) It helps in digestion of food.
(iii) It is used as a medicine for indigestion in the patient.