Note on the Enzymes of the Japanese Sake-yeast, 



13 Y 



T. Takahashi. 



The occurrence, formation and action of enzymes form one 

 of the most interesting questions in modern physiology and 

 fermentation chemistry, especially since it has been shown that 

 the agency of alcoholic fermentation is not the protoplasm of 

 the living yeast cells, but an enzyme-like substance that can be 

 pressed out from the contents of the cells. This justifies the 

 hope that some day also other fermentations may be recognized 

 as actions of enzyme-like compounds. 



Among the enzymes found in various kinds of yeast the 

 following are the most important. 



1. Sucrase (Invertin). 



2. Melibiase (Bau 1873 ; Dienert 1899). 



3. Trehalase (A. Kalanthar 1898 ; Bau 1899). 



4. Maltase (Fisher and Lindner 1895). 



5. Trypsin (Hahn. 1898). 



6. Zymase (E. Buchner 1896). 



7. Catalase (O. Loew 1901).' 



Since the occurrence of certain enzymes is characteristic of 

 certain varieties and species of yeast, and since sake yeast 2 

 differs more or less in its physiological and morphological 

 properties from common beer or wine yeast, I tested this yeast 

 for various enzymes. I prepared from the so-called Moto-mash 



1 No ordinary oxidase, hut a trace of peroxidase occurs frequently in yeasts. 



2 This yeast is derived according to Omori from the conidia of a kind of Ustilago. 

 Further researches on this subject are however required. 



