The Extraction of an Alcohol-Producing Ferment from Yeast

Abstract

IT has long been currently taught that the alcoholic fermentation of sugar by yeast differs from the more common hydrolytic processes of the ordinary enzymes, inasmuch as it is intimately associated with, and directly dependent on, the living action of the yeast cell. But some investigators have believed that, notwithstanding the apparent impossibility of separating an alcoholic ferment from the organism, such a body nevertheless exists, and that alcoholic fermentation is thus, after all, only a special case of ordinary enzyme action, although, no doubt, one of peculiar complexity.