Other examples include lactase, amylase, chitinase, sucrase, maltase, neuraminidase, invertase, hyaluronidase and lysozyme. In bacteria and some animals, sucrose is digested by the enzyme invertase. Inversion may be done by acid hydrolysis or by adding an enzyme, invertase. These proteins are mainly invertase and amylase produced in the hypopharyngeal gland. They investigated invertase (saccharase) as well. Invertase activity was also reported to be co-purified with AT activity. Chocolate-covered cherries, other cordials, and fondant candies include invertase, which liquefies the sugar. For industrial use, invertase is usually derived from yeast. In 1860, Marcellin Berthelot isolated invertase and showed that succinic acid did not invert sucrose. Invertase is a sucrase used industrially for the hydrolysis of sucrose to so-called invert sugar. For example, Invertase catalyzes the conversion of sucrose (common table sugar) into glucose and fructose.