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Updated: May 7, 2025
It is true that there are circumstances under which yeast brings about modifications in different substances. Doebereiner and, Mitscherlich, more especially, have shown that yeast imparts to water a soluble material, which liquefies cane-sugar and produces inversion in it by causing it to take up the elements of water, just as diastase behaves to starch or emulsin to amygdalin.
Thus, bitter almonds contain two substances, amygdalin and synaptase, which can be extracted, in a separate state, from the bitter almonds. The amygdalin thus obtained, if dissolved in water, undergoes no change; but if a little synaptase be added to the solution, the amygdalin splits up into bitter almond oil, prussic acid, and a kind of sugar.
Thus, bitter almonds contain two substances, amygdalin and synaptase, which can be extracted, in a separate state, from the bitter almonds. The amygdalin thus obtained, if dissolved in water, undergoes no change; but if a little synaptase be added to the solution, the amygdalin splits up into bitter almond oil, prussic acid, and a kind of sugar.
A short time after Cagniard de la Tour discovered the yeast plant, Liebig, struck with the similarity between this and other such processes and the fermentation of sugar, put forward the hypothesis that yeast contains a substance which acts upon sugar, as synaptase acts upon amygdalin.
Even that deadliest of poisons, hydrocyanic acid, is probably assimilated, and helps to make living tissue, if it do not kill the patient, for the assimilable elements which it contains, given in the separate forms of amygdalin and emulsin, produce no disturbance, unless, as in Bernard's experiments, they are suffered to meet in the digestive organs.
Even that deadliest of poisons, hydrocyanic acid, is probably assimilated, and helps to make living tissue, if it do not kill the patient, for the assimilable elements which it contains, given in the separate forms of amygdalin and emulsin, produce no disturbance, unless, as in Bernard's experiments, they are suffered to meet in the digestive organs.
It is quite possible that the living Torula may excite fermentation in sugar, because it constantly produces, as an essential part of its vital manifestations, some substance which acts upon the sugar, just as the synaptase acts upon the amygdalin.
However, it may be asked, is there any necessary opposition between the so-called "vital" and the strictly physico-chemical views of fermentation? It is quite possible that the living Torula may excite fermentation in sugar, because it constantly produces, as an essential part of its vital manifestations, some substance which acts upon the sugar, just as the synaptase acts upon the amygdalin.
A short time after Cagniard de la Tour discovered the yeast plant, Liebig, struck with the similarity between this and other such processes and the fermentation of sugar, put forward the hypothesis that yeast contains a substance which acts upon sugar, as synaptase acts upon amygdalin.
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