1、菌株名称：产朊假丝酵母 Candida utilis (Henneberg) Lodder et Kreger-van Rij
2、菌株编号：TS356913
3、其它中心编号：AS2.281
4、具体用途： 饲料酵母
冻干菌种和试管斜面请置于2-8℃冷藏。
1、培养基：
Wort Agar （麦芽汁琼脂）：Dilute the world (without hop) to 12 Brix. Add 15g agar into 1000ml of the diluted word..Melt the agar by heating, then distribute the medium into tubes. Autoclave at 110 for 30 minutes. (将发酵啤酒的原料（未加酒花），稀释至12柏林，加琼脂15克，溶化后分装。15磅灭菌30分钟。)
2、培养温度： 28-30℃
1、冻干首次活化，干粉要全部用完，不能保留，用0.1-0.2ml的培养液或者无菌水溶解，接种在2支斜面上，因冻干菌处于休眠状态，请勿接种多支斜面或平板，以免因接种量不足而导致复苏不成功。
2、复苏后，微生物菌种应保藏于建议的温度、清洁和干燥的地方，室温放置时间过长会导致菌种衰退。
3、初次使用时请按照本说明书推荐条件进行复活培养，如使用其它类型培养基或培养条件造成菌种不活等损失，明舟生物不负责任。
4、使用者应保证菌种的安全存储和操作，带菌废弃物应高压灭菌处理后丢弃。
Torula, in its inactive form (usually labeled as torula yeast), is widely used as a flavoring in processed foods and pet foods. It is often grown on wood liquor, a byproduct of paper production, which is rich in wood sugars (xylose). It is pasteurized and spray-dried to produce a fine, light grayish-brown powder with a slightly yeasty odor and gentle, slightly meaty taste.
Cyberlindnera jadinii (which in these contexts is often still labelled with its synonym Candida utilis) can be used, in a blend of various other yeasts, as secondary cheese starter culture "... to inoculate pasteurised milk, which mimic the natural yeast flora of raw milk and improve cheese flavour. Other functions of the added yeasts organisms are the neutralisation of the curd (lactate degradation) and galactose consumption."
Like the flavor enhancer monosodium glutamate (MSG), torula is rich in glutamic acid. Therefore, it has become a popular replacement among manufacturers wishing to eliminate MSG or hide flavor enhancer usage in an ingredients list. It also enables the marketing of "all-natural" ingredients.
Torula finds accepted use in Europe and California for the organic control of olive flies. When dissolved in water, it serves as a food attractant, with or without additional pheromone lures, in McPhail and OLIPE traps, which drown the insects. In field trials in Sonoma County, California, mass trappings reduced crop damage to an average of 30% compared to almost 90% in untreated controls.
References
1、 Henneberg, W. (1926). Handbuch der Gärungsbakteriologie. Zweite Auflage. Zweite Band. Spezielle Pilzkunde. Verlag Paul Parey, Berlin. link.
2、 "Synonymy of Cyberlindnera jadinii (Sartory, R. Sartory, Weill & J. Mey.) Minter, Mycotaxon 110: 474 (2009)". speciesfungorum.org. Species Fungorum/Index Fungorum (CABI databases). Retrieved 27 March 2017.
3、Blech, Zushe Yosef (2008). "Essays in Kashrus and Food Science". Kosher Food Production (2nd ed.). Ames, Iowa, USA: Wiley-Blackwell. John Wiley & Sons, Ltd. 311–312. doi:10.1002/9780813804750. ISBN 978-0-8138-2093-4.
4、 Law, Barry A.; Tamime, Adnan (2010). Technology of Cheesemaking (2nd ed.). Society of Dairy Technology series. Chichester, West Sussex, United Kingdom: Wiley-Blackwell. John Wiley & Sons, Ltd. 204. doi:10.1002/9781444323740. ISBN 978-1-405-18298-0.
5、 "Controlling Olive Fruit Fly at Home" (PDF). University of California Cooperative Extension. Archived from the original (PDF) on December 18, 2011. Retrieved 2010-05-01.
