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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Mycotoxin Prevention and Applied Microbiology Research » Research » Publications at this Location » Publication #240800
Title: Torulaspora Lindner (1904)

Author
item Kurtzman, Cletus

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 6/10/2009
Publication Date: 3/21/2011
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.

Interpretive Summary:

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.