Yeast for fermentation of molasses (formed during the production of sugar) should have the following characteristics: it is good to ferment sucrose, glucose, fructose, maltose and raffinose. To fulfill all these requirements, special hybrid yeast is needed or fermentation with two yeast cultures is necessary. All yeast for molasses fermentation are osmophiles (withstand high osmotic pressure).
Also, "molasses" yeast must withstand low pH levels.