Dextrose as a carbon source improves the fermentation process, producing a pure and high-quality product. Dextrose can be used in the production of various fermented products such as citric acid, penicillin, enzyme, alcohol, yeast and other fermented products.

It is used as a carbohydrate source for the production of alcohol, yeast, etc., and its advantage is due to its monosaccharide nature and ease of use by yeasts and bacteria.