The discover of the enzymes (which comes from the Greek ενζυμον "in leaven") called before ''ferments'' by Louis Pasteur answer this questions. An enzyme is a are macro-molecular biological catalyst which it has the function of speed up chemical reactions.
many scientist contributed separately:
-Louis Pasteur In the 19th century concluded after his studies with the fermentation of sugar to alcohol by yeast that this fermentation is produced by a vital force (called ferments by Pasteur) that accelerates this reaction.
-Anselme Payen discovered in 1833 the first enzyme who called diastase
-Wilhelm Kühne coined the term enzyme in 1878
-Eduard Buchner in 1897 began to study the ability of yeast extracts to ferment sugar despite the absence of living yeast cells. In a series of experiments, he found that the sugar was fermented even when there were no living yeast cells in the mixture(that means that the enzymes can live outside the living cell).
-James B. Sumner in 1926 showed that the enzyme urease was a pure protein (that means that the enzymes are formed by proteins, it implies that they can be affected by temperature, pH, but, they can live outside the cell)
All this knowledge gave answers to many scientists of the time and were the first steps to creating Enzymes and use in food industries.
-James B. Sumner in 1926 showed that the enzyme urease was a pure protein (that means that the enzymes are formed by proteins, it implies that they can be affected by temperature, pH, but, they can live outside the cell)
Well, in a nutshell al this discovers were for good, and they make the aliment industries better in the synthesis of new products.
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