from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of a group of fungi similar to the yeasts but lacking asci, many of which ferment sugars and are commonly found in dairy products. Also called torula yeast.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any of a group of fungi, Candida utilis, related to the yeasts, sometimes used in processed food
from the GNU version of the Collaborative International Dictionary of English
- n. A chain of special bacteria.
- n. A genus of budding fungi. Same as saccharomyces. Also used adjectively.
from The Century Dictionary and Cyclopedia
- n. In botany, a small torus.
- n. A genus of mucedinous fungi, having decumbent sterile hyphæ and conidia single or in a series. About 100 species are known.
I won't weary you with the whole course of investigation, but I may sum up its results, and they are these -- that the torula is a particular kind of a fungus, a particular state rather, of a fungus or mould.
Feeding will be basically with grass, and molasses will be the supplement, with molasses products such as torula, along with some animal protein.
I won’t weary you with the whole course of investigation, but I may sum up its results, and they are these — that the torula is a particular kind of a fungus, a particular state rather, of a fungus or mould.
The walls are blackened with torula, the fungus that feeds on the escaping vapors; known as "the angels' share."
And there is no doubt whatever that fermentation is excited only by the presence of some torula or other, and that that torula proceeds in our present experience, from pre-existing torulae.
Of course the first obvious suggestion is, that the torula has been generated within the fluid.
And he judged thus: if the fluid parts are those which excite fermentation, then, inasmuch as these are stopped, the sugar will not ferment; and the sugar did not ferment, showing quite clearly, that an immediate contact with the solid, living torula was absolutely necessary to excite this process of splitting up of the sugar.
It has been shown that if you take any measures by which other plants of like kind to the torula would be killed, and by which the yeast plant is killed, then the yeast loses its efficiency.
There are many moulds which under certain conditions give rise to this torula condition, to a substance which is not distinguishable from yeast, and which has the same properties as yeast — that is to say, which is able to decompose sugar in the curious way that we shall consider by-and-by.
Thus we have come to this conclusion, as the result of our inquiry, that the fermentation of sugar, the splitting of the sugar into alcohol and carbonic acid, glycerine, and succinic acid, is the result of nothing but the vital activity of this little fungus, the torula.