Torula

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Torula
Scientific classification
Kingdom: Fungi
Phylum: Ascomycota
Subphylum: Saccharomycotina
Class: Saccharomycetes
Order: Saccharomycetales
Family: Saccharomycetaceae
Genus: Cyberlindnera
Species: C. jadinii
Binomial name
Cyberlindnera jadinii
Minter, 2009
Synonyms
  • Torula utilis Henneberg, 1926
  • Torulopsis utilis Lodder & Kreger-van Rij, 1934
  • Candida utilis Lodder & Kreger-van Rij, 1934
  • Hansenula jadinii
  • Lindnera jadinii
  • Pichia jadinii

Torula (Latin name: Cyberlindnera jadinii) is a species of yeast.

Use[edit]

Torula, in its inactive form (usually labeled as torula yeast), is widely used as a flavoring in processed foods and pet foods. It is often grown on wood liquor, a byproduct of paper production, which is rich in wood sugars.[1] It is pasteurized and spray-dried to produce a fine, light grayish-brown powder with a slightly yeasty odor and gentle, slightly meaty taste.

Like the flavor enhancer monosodium glutamate (MSG), Torula is rich in glutamic acid. Therefore it has become a popular replacement among manufacturers wishing to eliminate MSG or hide flavor enhancer usage in an ingredients list. It also enables the marketing of "all-natural" ingredients.

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 pheromone lures, in McPhail and OLIPE traps, which drown the insects. In field trials in Sonoma County, California, mass trappings reduced crop damage to an average of 30% compared to almost 90% in untreated controls.[2]

See also[edit]

References[edit]

  1. ^ Kosher Food Production, Zushe Yosef Blech
  2. ^ "Controlling Olive Fruit Fly at Home" (PDF). University of California Cooperative Extension. Archived from the original (PDF) on December 18, 2011. Retrieved 2010-05-01.