Traube (1858), the active cause of fermentation is due to the action of different enzymes contained in yeast and not to the yeast cell itself.
Invisible to the microscope, but rendered visible by reagents, are glycogen, Mucor, Ascomycetes, yeast, &c. In addition to these cell-contents we have good indirect evidence of the existence of large series of other bodies, such as proteids, carbohydrates, organic acids, alkaloids, enzymes, &c. These must not be confounded with the numerous substances obtained by chemical analysis of masses of the fungus, as there is often no proof of the manner of occurrence of such bodies, though we may conclude with a good show of probability that some of them also exist preformed in the living cell.
That such enzymes are formed in the protoplasm is evident from the behaviour of hyphae, which have been observed to pierce cell-membranes, the chitinous coats of insects, artificial collodion films and layers of wax, &c. That a fungus can secrete more than one enzyme, according to the materials its hyphae have to attack, has been shown by the extraction of diastase, inulase, trehalase, invertase, maltase, raffinase, malizitase, emulsin, trypsin and lipase from Aspergillus by Bourquelot, and similar events occur in other fungi.
The latter fact, as well as the extraordinary fastidiousness, so to speak, of parasites in their choice of hosts or of organs for attack, point to reactions on the part of the host-plant, as well as capacities on that of the parasite, which may be partly explained in the light of what we 'now know regarding enzymes and chemotropism.
The effect of the abnormal conditions is probably to stop the production of, or weaken or destroy the protective enzymes or antitoxins, the presence of which normally confers immunity on the leaf.