Enzymes have been used for thousands of years to produce foods like cheese, yogurt, bread, beer and wine. The first person to manufacture an enzyme from a microbe was Jokichi Takamine in 1894. Enzymes are proteins that facilitate biochemical reactions without changing themselves and are produced by all living things. They are essential for metabolic processes. Industrial enzymes come from plant or animal tissues and microbes, with microbes now mainly used due to efficiency and cost. Fermentation is a common industrial method that uses enzymes, such as in producing alcoholic drinks and making bread rise. Enzymes also have uses in detergents, medical testing, paper processing, and environmental clean-up.