why use glucose instead of fructose during fermentation?

Question

why when attempting to find the temp at which all yeast cells die during fermentation is it better to use glucose??

Answer 1

Possibly it's because ALL yeast cells are able to metabolise glucose whereas only a fraction of the cells are able to metabolise fructose which is also a monosaccharide
but is metabolised by a unique pathway and it may be that there is insufficient product. In effect you would be driving the fermentation process with the handbrake on leading to a
false conclusion being the death temp of all the yeast cells.

Answer 2

The enzyme which causes fermentation is stereotyped to ferment only the glucose. If you hope to use fructose you first to put an enzyme hexose isomerase which will convert fructose into glucose and the process thereafter will go as such.

Answer 3

monosaccharides like glucose are easier to break down than di or tri saccarides
so for respiration the simplest substrate you can have is glucose

Answer 4

After taste,fructose lends a iron taste to product

Answer 5

smaller molecule , easier for yeasts to break down.

ta daaaa !