|NBRC No.||NBRC 10707|
|Scientific Name of this Strain||Candida utilis (Henneberg) Lodder & Kreger-van Rij|
|History||IFO 10707 <- CCRC 21990 <- CBS 621|
|Other Culture Collection No.||ATCC 22023=CBS 621=BCRC 21990=DBVPG 6160=PYCC 4182=NCYC 769=NRRL Y-7586=TIMM 3490=VKM Y-74=VKPM Y 839=JCM 9624|
|Cultivation Temp.||24 C|
|Source of Isolation||yeast factory|
|Locality of Source|
|Country of Origin||Germany|
|Plant Quarantine No.|
|Animal Quarantine No.|
|Sequences||LSU rDNA D1D2|
|Shipping as||Glass ampoule (L-dried)|
Torula (Latin name: Candida utilis; formerly Torulopsis utilis, Torula utilis) is a species of yeast.
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. 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 damage to an average of 30% compared to almost 90% in untreated controls. Torula yeast has become a popular replacement for the flavor enhancer monosodium glutamate (MSG) among manufacturers marketing “all-natural” products.