Microorganisms, especially yeast, have been used to produce beer, wine and other fermented products for thousands of years. However, it was not until 1878 that the yeast cells that are really responsible for fermentation were named as enzymes. Less than twenty years later, people clearly proved the inanimate nature of enzymes with long-term cell-free extracts that can convert glucose into ethanol. At 1926, people used urease again.

Absolutely handspring ~ but there are also some places that can be deleted as appropriate ~

Because my biology major is English-... there may be some mistakes in using proper vocabulary.

Microorganisms, especially yeast, have been used to produce beer, wine and other fermented products for thousands of years. However, it was not until 1878 that the actual components of yeast cells responsible for fermentation were named as enzymes. Less than 20 years later, the inanimate nature of enzyme was clearly proved by cell-free extracts for many years, which could catalyze the conversion of glucose to ethanol. With the purification and crystallization of urease, the final proof that urease is protein appears in 1926.