It would be interesting to see if there is a difference between sucrose (table sugar, a disaccharide) and dextrose (i.e., d-glucose, a monosaccharide). I don't bother keeping dextrose on hand because sucrose works just as well for my brewing needs up to this point.
It's not like the yeast cells do not have transcribe the enzymes necessary to break apart the glycosidic bonds that hold maltose and maltotriose together. It's just that they have a lot of glucose that they can utilize directly before they have to shift to reducing disaccharides and trisaccharides to glucose. Additionally, the higher saccharides have been cut in half. Most brewing yeast strains cannot reduce these sugars to glucose. Adding Fermax boosts the free amino nitrogen level and provides vitamins and trace elements.
That makes me wonder if a dextrose-boosted starter may be a better medium for at least the first step of a starter for yeast that may be in poor health (bottle dregs, old slurry, outdated/mishandled smackpack, etc.). This way it gets an initial boost of easily used sugar to get it going early, but still has some maltose in solution to get it ready for further steps into an all-malt fermnentation. I think I'll give this a try in the near future.