Yeast for fermentation of sugar and sugar syrups.
The main component of sugar and sugar syrups is sucrose. For the fermentation of sugar and sugar syrups, it is necessary that the yeast strain contains an enzyme - glycosidase, which convert sucrose into monosaccharides - α-glucose and β-glucose.
Fermentation of sugar and sugar syrups is carried out by almost all yeast hybrids Saccharomyces.