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, 1926) Lodder & Kreger-van Rij, 1952
Synonyms
  • Torula utilis Henneberg, 1926
  • Torulopsis utilis Lodder & Kreger-van Rij, 1934

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 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.

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.[2]

Torula yeast has become a popular replacement for the flavor enhancer monosodium glutamate (MSG) among manufacturers marketing "all-natural" products.

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.