E‐ryth″ro‐zyme (?), n. [Gr. ερυθρὄσ red + � leaven.] (Physiol. Chem.) A ferment extracted from madder root, possessing the power of inducing alcoholic fermentation in solutions of sugar.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.