Mankind has been fascinated and challenged with enzymes from ancient times, even though enzymes and their properties and function were a mystery to early practitioners.
Unknowingly, man’s early microbial fermentation techniques in food processing was actually enzyme utilitzation at work. For instance, in ancient Egypt, breads and beer were produced by rudimentary fermentation techniques through mere experimentation and primarily for preservation purposes.
In Japan, there is also a lengthy history of producing early sake by fermentation, even as far back as the Jomon period. It wasn’t until the nineteenth century that fermentation was finally unmasked and embraced by science. Today, enzymes are widely accepted as the true entity and origin of the fermentation process. In fact, the origins of the word “Enzyme” derive from Greek: “en” (in) and “zyme” (ferment).