What was Buchner's central theory on fermentation?
My central tenet regarding fermentation is that it is fundamentally a chemical process, not a vitalistic one. In my work, especially 'Über die Zymasegärung,' I presented compelling evidence that the complex biochemical reactions, such as the conversion of sugar to alcohol, are driven by specific enzymes. I demonstrated that these enzymes, which I collectively named zymase, could be extracted from yeast cells and retain their catalytic activity. The ability of these cell-free extracts to ferment sugars provided empirical proof that a separate 'vital force' was unnecessary. The mechanism is purely chemical, driven by the specific chemical properties of these enzymes.
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