The Development of Biochemistry and the Delineation of Glycolysis Went Hand by Hand 1897, Eduard Buchner (Germany), accidental observation sucrose(as a preservative) was rapidly fermented into alcohol by cell-free yeast extract. The accepted view that fermentation is inextricably tied to living cells (i. e the vta| istic dogma,活力论) was shaken and Biochemistry was born Metabolism became chemistryThe Development of Biochemistry and the Delineation of Glycolysis Went Hand by Hand • 1897, Eduard Buchner (Germany), accidental observation : sucrose (as a preservative) was rapidly fermented into alcohol by cell-free yeast extract. • The accepted view that fermentation is inextricably tied to living cells (i.e., the vitalistic dogma,活力论) was shaken and Biochemistry was born: Metabolism became chemistry!