In 1860s, Louis Pasteur : proved that various yeasts and bacteria are responsible “ferments”, substances that caused fermentation and, in some cases, disease; In 1878, Pasteur’s ferments were designated as enzymes by a German physiologist, Wilhelm kuhne ; viii. In 1897, German chemist, Eduard. Buchner : showed that fermentation could occur in a press juice of yeast, devoid of living cells; - Thus, a life process of cells was reduced by analysis to a nonliving system of enzymes; - He named the enzyme that brought the fermentation of sucrose zymase; - In 1907, he received Nobel prize in chemistry for this; - Following Buchner’s example, enzymes are usually named according to the reaction they carry out ; Typically the suffix –ase is added to the name of the substrate e.g. lactase is the enzyme that cleaves lactose, OR the type of reaction e.g. DNA polymerase forms DNA polymers. 3/4/21 10
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