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Torulaspora cells are spherical and homogeneous in structure, with less intra-population variation than seen with some other yeast genera. Cells are haploid during vegetative growth, but due to their homothallic nature, mating can occur between the nuclei of a mother and daughter cell. The resulting spores are formed in the husk of the two cellular structures, which remain closely attached, although sometimes a small conjugation tube may be observed. Genetically, Torulaspora species are closely related to Zygosaccharomyces and Saccha- romyces; however, they are physiologically distinct and are particularly well adapted to tolerate osmoti- cally challenging environments. Consequently, species such as T. delbrueckii can often be found in habitats that are associated with high sugar concentrations, including food products such as molasses, honey and, importantly, sugar-based syrups or adjuncts. This genus of yeast is capable of good growth under anaerobic conditions and is suited to conditions associated with fermentation, as well as contamination of raw materials such as priming sugars. The main impact of this organism is to cause turbidity and off-flavour production.

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