After graduating from Munich University, German Werner devoted himself to the study of chemistry. He devoted all his energy to the experimental study of the squeezed liquid of bacteria and yeast, hoping to find the root cause of fermentation, and published his first paper, The Effect of Oxygen on Fermentation, at 1885. In order to understand the essence of fermentation, Buchner conducted a lot of experiments. After many failures, finally in 1897, he unexpectedly found that the solution could be fermented without yeast cells from the concentrated glucose solution as a preservative for yeast press, and later experiments also proved this phenomenon. Therefore, he proposed that the substance causing fermentation was enzyme, and successfully isolated intracellular enzyme from living cells for the first time. Fermentation has been proved to be an enzymatic chemical reaction process, and yeast extracts with fermentation ability have been prepared. The discovery of Bischner provided a golden key to the difficult problem of fermentation mechanism in 100. Therefore, Buchner won the Nobel Prize in chemistry with 1907.