How does the type of sugar (eg. Glucose, Lactos, Maltose and Fructose) affect the rate of fermentation in a yeast solution?



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Different strains of Saccharomyces cerevisiae are used by bakers and brewers for fermentation to raise bread and produce alcohol. This species has a superior ability to perform fermentation making it perfect for use.

The anaerobic respiration of yeasts is what is used by bakers. Yeasts react at different rates to different sugars.

Lactose, sucrose and maltose are disaccharides while glucose, fructose and galactose are monosaccharides.

When yeast is added to sucrose, the sucrose gets broken down into glucose and fructose and yeast is found to perform fermentation at the fastest rate.

If sucrose and maltose are present in a solution, the yeast utilizes maltose which is made up of two molecules of glucose, only when the sucrose has been consumed. The rate of fermentation with maltose is slower than that with sucrose.

Lactose is made up of one glucose and galactose. Yeast does not undergo fermentation when it is put into a solution containing lactose.

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