Persoz, JF (English spelling) PersozJF

Japanese: Persoz，J.F.（英語表記）PersozJF

...Enzymes have thus come to have a deep connection with humanity as an indispensable part of everyday life, but their existence and true nature were only recognized recently, just a few hundred years ago.
[Progress of enzyme research]
As mentioned above, humans have made effective use of enzymes through the cellular action of fermentation, without knowing what they actually are. However, the possibility of extracting, isolating, and using enzymes from living organisms was demonstrated by Anselme Payen (1795-1871) and Jean François Persoz (1805-68) with their discovery and naming of the enzyme diastase (1832), and their achievement of the saccharification of starch using a cell-free extract of malt (1833). Furthermore, T. Schwann's discovery of a digestive enzyme in gastric juice (1836) and the naming of pepsin led to several subsequent pioneering achievements. Thus, the understanding that enzymes are inseparable from the phenomenon of life itself gradually deepened. With the famous controversy over vitality between J.F. Liebig and L. Pasteur and E. Büchner's achievement of alcoholic fermentation using cell-free extracts of yeast (1896), the understanding that enzyme molecules are protein catalysts that carry out metabolism in living organisms deepened, but conclusive evidence was still not obtained.

From [Diastase]

…the name given to the enzyme that breaks down starch, isolated in 1833 from malt by the French men Anselm Payen (1795-1871) and Jean François Persoz (1805-68). Its main component is amylase, which breaks down amylose. …

*Some of the terminology referenced in "Persoz, JF" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

Japanese:

…　酵素はこのようにして，日常生活に不可欠な存在として人類と深いかかわりをもってきたのであるが，その存在と実体が認識されたのは，近々，わずか数百年前のことであった。
［酵素研究の歩み］
　上述のように，発酵という微生物の細胞の働きを通して，その実体がなんであるかは不明のまま，人類は酵素を有効に利用してきたのであるが，酵素を生命体から抽出単離して利用することが可能であることを実証したのは，パヤンAnselme Payen(1795‐1871)とペルソJean François Persoz(1805‐68)による酵素ジアスターゼの発見･命名(1832)と，麦芽の無細胞抽出液によるデンプンの糖化の達成(1833)，さらにT.シュワンによる胃液中の消化酵素の発見(1836)とペプシンの命名がこれに続くいくつかの先駆的業績のきっかけとなった。　酵素はこうして生命現象そのものと決して不可分ではないという認識がしだいに深まってきたが，有名なJ.F.リービヒとL.パスツールの生気論争，またE.ブフナーによる酵母の無細胞抽出液によるアルコール発酵の達成(1896)を頂点として，酵素分子が生体内の代謝を行うタンパク質性の触媒であることへの理解が深まっていったが，決定的な証拠はまだ得られなかった。…