torula

American  

[tawr-yuh-luh, -uh-luh, tawr-] / ˈtɔr yə lə, -ə lə, ˈtɔr- /

noun

1. a highly nutritious yeast produced commercially on a sugar recovered from the manufacture of wood products or from processed fruit.

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Etymology

Origin of torula

< New Latin Torula (1796) a fungus genus, equivalent to Latin tor ( us ) torus + -ula -ule

Example Sentences

The fermentative saprophyte is as absolutely essential to the setting up of destructive rotting or putrescence in a putrescible fluid as the torula is to the setting up of alcoholic fermentation in a saccharine fluid.

From Scientific American Supplement, No. 643, April 28, 1888 by Various

Nikolaiewa57 claimed to have isolated a hitherto unknown bacillus capable of coagulating milk by acid production, Bacterium caucasicum, not identical with, but related to Freudenreich's Bacillus caucasicus, and also a torula.

From The Bacillus of Long Life a manual of the preparation and souring of milk for dietary purposes, together with and historical account of the use of fermente by Douglas, Loudon