ALCOHOLIC FERMENTATION WITHOUT YEAST CELLS英文资料.pdfVIP

Reprinted from New Beer in an Old Bottle: E duard Buchner and the Growth of Biochemical Knowledge, pp. 25–31, ed. A . Cornish-Bowden, Universitat de València, Spain, 1997 ALCOHOLIC FERMENTATION WITHOUT YEAST CELLS* Eduard Buchner Until now it has not been possible to separate fermenting activity from living yeast cells; the following describes a procedure that solves this problem. One thousand grams of brewer’s yeast1 that had been cleaned as a prerequisite for the preparation of compressed yeast, but to which no potato starch had been added, is carefully mixed with the same weight of quartz sand2 and 250 g Kieselguhr. It is then triturated until the mass has become moist and pliable. Now 100 g of water are added to the paste, it is wrapped in filter cloth and gradually subj ected to a pressure of 400–500 atmospheres: 350 cc press j uice are obtained. The residual cake is again triturated, sieved, and 100 g water are added. A further 150 cc of press j uice result when the cake is again subj ected to the same pressure in the hydraulic press. One kg of yeast hence yields 500 cc press j uice, containing about 300 cc cell substances. Traces of turbidity are now removed by shaking the press j uice with 4 g of Kieselguhr and filtering through paper with repeated refiltration of the first portions. The resulting press j uice is a clear, slightly opalescent yellow liquid with a pleasant yeast odour. A single determination of the spe- cific gravity gave a value of 1.0416 (17°C). A large amount of coagu- lum separates upon boiling, so that the liquid almost completely *Preliminary Note, receiv ed 11 J anuary . Translated from Ber. D t. Chem. Ges. 30, 117– 124 (1897) by H. C. Friedmann, taking ac