Torula: Difference between revisions
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==Use== |
==Use== |
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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#Manufacturing|paper production]], which is rich in [[Xylitol|wood sugars]].<ref>''[ |
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#Manufacturing|paper production]], which is rich in [[Xylitol|wood sugars]].<ref>''[https://books.google.com/books?id=smFVSUWXTbkC&pg=PA312&lpg=PA312 Kosher Food Production]'', Zushe Yosef Blech</ref> It is pasteurized and [[Spray drying|spray-dried]] to produce a fine, light grayish-brown powder with a slightly yeasty odor and gentle, slightly [[meaty taste]]. |
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Torula finds accepted use in Europe and California for the organic control of [[olive fruit fly|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.<ref>{{cite web|url=http://cesonoma.ucdavis.edu/files/27230.pdf |title=Controlling Olive Fruit Fly at Home |publisher=University of California Cooperative Extension |date= |accessdate=2010-05-01 |deadurl=yes |archiveurl=https://web.archive.org/web/20111218060859/http://cesonoma.ucdavis.edu/files/27230.pdf |archivedate=December 18, 2011 }}</ref> |
Torula finds accepted use in Europe and California for the organic control of [[olive fruit fly|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.<ref>{{cite web|url=http://cesonoma.ucdavis.edu/files/27230.pdf |title=Controlling Olive Fruit Fly at Home |publisher=University of California Cooperative Extension |date= |accessdate=2010-05-01 |deadurl=yes |archiveurl=https://web.archive.org/web/20111218060859/http://cesonoma.ucdavis.edu/files/27230.pdf |archivedate=December 18, 2011 }}</ref> |
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Revision as of 06:11, 4 November 2016
| Torula | |
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| Scientific classification | |
| Kingdom: | |
| Phylum: | |
| Subphylum: | |
| Class: | |
| Order: | |
| Family: | |
| Genus: | |
| Species: | C. utilis
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| Binomial name | |
| Candida utilis (Henneberg, 1926) Lodder & Kreger-van Rij, 1952
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| Synonyms | |
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Torula (Latin name: Candida utilis; formerly Torulopsis utilis, Torula utilis) is a species of yeast.
Use
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.
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]
Torula yeast has become a popular replacement for the flavor enhancer monosodium glutamate (MSG) among manufacturers marketing "all-natural" products.
See also
References
- ^ Kosher Food Production, Zushe Yosef Blech
- ^ "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.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help)
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