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Invertase

Invertase. An enzyme (q.v.) present in yeast (q.v.) that hydrolyzes (q.v.) sucrose (q.v.) into dextrose (q.v.) and fructose (q.v.), a reaction that represents the initial step in fermentation (q.v.) as these two monosaccharides (q.v.) constitute the basic precursors of ethanol (q.v.) and are most readily assimilated by the yeast.