Skip to main content

Thank you for visiting You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

The Function of Phosphate in Alcoholic Fermentation1


THE discovery that phosphates play an essential part in alcoholic fermentation arose out of an attempt by the late Dr. Allan Macfadyen to prepare an anti-zymase by injecting Buchner's yeast juice into animals. As a necessary preliminary to the study of the effect of the serum of these injected animals on fermentation by yeast juice, the action of normal serum was examined. It was thus found that this exerted a two-fold effect in its presence the action of the proteolytic enzymes of the yeast juice was greatly diminished, and at the same time both the rate of fermentation and the total fermentation produced were considerably increased.


  1. Address delivered at Stockholm on Dec. 12,1929, on the occasion of. the presentation of the Nobel Prizes.

Download references


Rights and permissions

Reprints and Permissions

About this article

Cite this article

HARDEN, A. The Function of Phosphate in Alcoholic Fermentation1. Nature 125, 277–279 (1930).

Download citation

  • Issue Date:

  • DOI:

Further reading


Quick links

Nature Briefing

Sign up for the Nature Briefing newsletter — what matters in science, free to your inbox daily.

Get the most important science stories of the day, free in your inbox. Sign up for Nature Briefing