Zur Kenntnis der enzymatischen Umwandlungen der Aldehyde II.

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Abstract
That the enzymatic Canni-zaro reaction, as a result of which simple aldehydes are converted into equimolecular portions of corresponding acids and alcohols, is brought about by living yeast, is known from investigations of Neuberg, etc. It is here shown that the enzymes are still active in dried yeast. The reaction has its greatest velocity at pu 6.5. If dried yeast is washed with water, it loses its activity. The water extract is likewise inactive. If, however, wash water is added to washed yeast, the original activity is recovered. The wash water thus contains a co-ferment of "mutase." It is probable that this coferment is identical with Harden''s co-ferment of alcoholic fermentation.

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