Saccharomyces cerevisiae ferments monosaccharides faster than disaccharides

Abstract

When looking at fermented foods and drinks, it is important to know which sugar type should be used to create the highest rate of fermentation. With so many different forms of sugar it can be difficult to know which is best when being used for fermentation. Depending on what is being made, the type of sugar used will impact the rate of fermentation. Rather than testing each and every sugar, this study focuses on one monosaccharide and one disaccharide to determine which produces the highest rate of fermentation. The results of our experiment will help future scientists as well as the food production industry by providing the knowledge that monosaccharides can be fermented in yeast faster than disaccharides can.