Abstract: In this study, yeast was cultured in a liquid medium containing different sugar sources to simulate different sugar sources in the dough and study the effects of different sugar sources on yeast growth and sugar utilization. The results showed that the yeast showed significant lag phase, log phase and stable phase in the medium containing glucose and maltose. The yeast in the glucose medium entered the log phase earlier, and the logarithmic growth rate was higher than that in the maltose medium. Yeast did not show obvious growth stage in starch and sugar-free environment; in glucose medium and maltose medium, yeast cells showed elliptical shape, significantly increased volume, aggregation state and a large amount of budding in logarithmic phase. The glucose concentration in the glucose culture showed a significant decline in the yeast culture process, and finally stabilized; in the maltose medium, the glucose concentration increased first and then decreased. The pH of the glucose and maltose medium decreasd first and then stabilized, and the pH of the sugar-free and starch medium did not change significantly. Therefore, glucose and maltose significantly affect the growth rate of yeast, cell morphology, sugar utilization and pH in the medium, which provides references for studies of yeast fermentation using different sugar sources in the dough.