Dextrose is one of the types of sugars that are naturally present in some fruits and vegetables. In canned foods, pickles and soups, as a source of sugar for fermentation, dextrose is preferred over sucrose, although in the traditional method, sucrose is preferred. Dextrose in products such as shorijat accelerates the fermentation process of lactic acid. Due to its high osmotic pressure in shorijat, dextrose makes the product more durable and preserves its taste as well as stability.