Subject: Why molasses media is pasteurized for fermentation and not sterilized?

In a text I had read on industrial alcohol production by fermentation using 
molasses media it had been mentioned that the media is to be pasteurized.Why is 
it that sterilization has not been recommended? Is there any problem associated 
with sterilization of molasses or is it that pasteurization has anything 
specific to do with alcohol production protocol?Is there any particular 
advantage for sterilization over pasteurization?

Re: Why molasses media is pasteurized for fermentation and not sterilized?