i use it in very low concentration with fish emulsion as a plant fertilizer.
its basically sugar with a few of the minerals before they are stripped out.
this is my understanding...
sugars are better for bacteria growth
proteins for fungi growth.
if you are growing hardwood trees, you would want the soil more fungally dominant.
growing herbs, veggies and such, bacterially dominant soil is better.
Of course there is a little of both in all soils
so a little sugars still help put some life in the soil.
We want to keep our biology majors on the right tracK to keep our subset of the Fungi Kingdom in my case "yeast" making our wine from the right primary source (Sugars/carbohydrates):
https://www.britannica.com/science/fungus/NutritionUnlike plants, which use carbon dioxide and light as sources of carbon and energy, respectively, fungi meet these two requirements by assimilating preformed organic matter; CARBOHYDRATES are generally the preferred carbon source. Fungi can readily absorb and metabolize a variety of soluble carbohydrates, such as glucose, xylose, sucrose, and fructose. Fungi are also characteristically well equipped to use insoluble carbohydrates such as starches, cellulose, and hemicelluloses, as well as very complex hydrocarbons such as lignin. Many fungi can also use proteins as a source of carbon and nitrogen. To use insoluble carbohydrates and proteins, fungi must first digest these polymers extracellularly. Saprotrophic fungi obtain their food from dead organic material; parasitic fungi do so by feeding on living organisms (usually plants), thus causing disease.
As a side note: Most all bacterial will die in too high of a sugar solution such as a concentrated jam/jelly. However, yeast will happily grow on the top of the jam/jelly in the jar. But, many different fungi and preferences exist also with no one size fits all.
Also bacteria consist of many species aerobic/anerobic etc. with many different preferences/environments favored for food and survival.
I have not yet tried molasses in the yard for trees, insects, bacteria, fungi, algae, lichens, or protozoans, etc., yet.