Torula

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Torula
Scientific classification
Kingdom: Fungi
Phylum: Ascomycota
Subphylum: Saccharomycotina
Class: Saccharomycetes
Order: Saccharomycetales
Family: Saccharomycetaceae
Genus: Candida
Species: C. utilis
Binomial name
Candida utilis
(Henneberg) Lodder & Kreger-van Rij

Torula (Latin name: Candida utilis; formerly Torulopsis utilis, Torula utilis) is a species of yeast.

Use[edit]

Torula, in its inactive form (usually labeled as torula yeast), is widely used as a flavouring in processed foods and pet foods. It is produced from wood sugars, as a byproduct of paper production. It is pasteurized and spray-dried to produce a fine, light grayish-brown powder with a slightly yeasty odor and gentle, slightly meaty taste.

Torula finds accepted use in Europe and California for the organic control of olive flies. When dissolved in water, it serves as a food attractant, with or without additional pheremone lures, in McPhail and OLIPE traps, which drown the insects. In field trials in Sonoma County, California, mass trappings reduced damage to an average of 30% compared to almost 90% in untreated controls.[1]

See also[edit]

References[edit]

  1. ^ "Controlling Olive Fruit Fly at Home". University of California Cooperative Extension. Retrieved 2010-05-01. [dead link]


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