Tag: Sugar fermentation

Monosaccharides like glucose are the most easily fermented sugars by yeast, while complex sugars and sugar alcohols present significant challenges. This difference in ease of fermentation is due to the chemical structure and the specific enzymes required by the yeast or bacteria to break down each sugar type.

For millennia, humans have harnessed the power of yeast to produce bread, beer, and other fermented goods. This microscopic fungus, a type of single-celled organism, indeed lives off sugar, but its metabolism is more complex than a simple consumption process.

Globally, fermented foods and beverages have been a part of human culture for millennia. When microorganisms like yeast and bacteria consume sugars in an anaerobic (oxygen-free) environment, a metabolic process called fermentation occurs, transforming the sugars into simpler compounds. This fundamental process answers the question: **what happens to sugar when fermented?**