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Saccharomyces Marxianus will not hydrolyse maltose, but it does attack cane sugar and ferment the products of hydrolysis.
The glucose of commerce, which may be regarded as a mixture of grape sugar, maltose and dextrins, is prepared by hydrolysing starch by boiling with a dilute mineral acid.
By acting with hydrochloric acid on glucose Fischer obtained isomaltose, a disaccharose very similar to maltose but differing in being amorphous and unfermentable by yeast.
Thus, a form termed Photobacterium phosphorescens by Beyerinck will absorb maltose, and will become luminous if that sugar is present, whereas P. Pflugeri is indifferent to maltose.
Its action here is to convert maltose to glucose (a monosaccharide) ready for absorption.