Torula

The augmentation of the yeast alluded to above was thus proved to arise from the growth of a minute plant now called Torula (or Saccharomyces)

Fragments of science, V. 1-2 John Tyndall 1856

I may use without thinking of it, and which I will therefore give you — namely, “Torula.”

Essays 2007

This fermentation requires unusual lactose-fermenting yeasts species of Saccharomyces, Torula, Candida, and Kluyveromyces.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

This fermentation requires unusual lactose-fermenting yeasts species of Saccharomyces, Torula, Candida, and Kluyveromyces.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

They set out to save another 400,000 tons of fuel oil, that is, the amount used in the production of refined sugar, at the alcohol factory, and at the Torula factory, as well as other areas of the [Sugar Industry]

FIRST ENERGY FORMU 1984

Torula factory, Manzanillo and Bayamo bakeries -- which have permitted an increase in the quality of this important product for the people -- the 2

29TH ANNIVERSARY OF ASSAULTS ON THE MONCADA 1982

Vinegar, nata di, coco Copra extraction waters Torula sp.

Chapter 5 1979

Sri Lanka Vinegar, acidulants Molasses, copra waters Torula sp.

Chapter 5 1979

Chlorella 4.83 +0.28 89 79 7.81 +0.05 82 60 Torula 4.51 - 1.23 83 70

Chapter 27 1979

Various lactosefermenting yeasts (Saccharomyces fragilis, Candida pseudo-tropicalis, or Torula cremoris) can convert the sugar to various products without altering the other nutrients in whey; this has become a commercial process for producing lactose-free whey and ethanol (80 to 90 per cent conversion of the lactose).

Chapter 5 1979