Which of the following is a simple sugar commonly produced by yeast during fermentation?

The correct answer, glucose, is a simple sugar that plays a crucial role in fermentation processes carried out by yeast. During fermentation, yeast organisms convert sugars into alcohol and carbon dioxide. Glucose, being a monosaccharide, is one of the primary substrates for yeast. It is readily absorbed and utilized by yeast cells for metabolism, leading to the production of ethanol and CO2, which are key byproducts in the fermentation process, particularly in baking and brewing.

Fructose, another simple sugar, is naturally found in fruits and is also fermentable, but glucose is more widely utilized by yeast in standard fermentation processes. Sucrose, a disaccharide made up of glucose and fructose, needs to be broken down into its monosaccharide components before yeast can use it. Maltose is also a disaccharide, composed of two glucose molecules, and while yeast can ferment maltose, it is not as directly utilized as glucose during the initial stages of fermentation. Thus, glucose stands out as the primary sugar that yeast effectively ferments during this process.