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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT AND APPLICATION OF MOLECULAR PHYLOGENETICS OF FUNGI TO ENHANCE FOOD SAFETY AND FOOD SECURITY Title: Torulaspora Lindner (1904)

Author
item Kurtzman, Cletus

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: June 10, 2009
Publication Date: March 21, 2011
Citation: Kurtzman, C.P. 2011. Torulaspora Lindner (1904). In: Kurtzman, C.P., Fell, J.W., Boekhout, T., editors. The Yeasts, a Taxonomic Study. Volume 2, 5th edition. New York, NY: Elsevier. p. 867-874.

Technical Abstract: This chapter describes the ascomycete yeast genus Torulaspora and is to be published in "The Yeasts, A Taxonomic Study," 5th edition. The genus Torulaspora is closely related to Zygosaccharomyces and Zygotorulaspora and has six described species. Many of the species are worldwide in distribution. Torulaspora delbrueckii is the most widely known species of the genus and is being used in the preparation of frozen dough products because it maintains its viability better under frozen conditions than Saccharomyces cerevisiae, which is the standard bread yeast. Torulaspora delbrueckii and T. microellipsoides are also well known because they cause spoilage of soft drinks and other foods and beverages.

Last Modified: 10/31/2014
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