Still, when the fermented grape-juice is examined, the living Torula concerned in alcoholic fermentation never fails to make its appearance.
The augmentation of the yeast alluded to above was thus proved to arise from the growth of a minute plant now calledTorula (or Saccharomyces) Cerevisiae.
In Pasteur's researches the Bacterium remained a Bacterium, the Vibrio a Vibrio, the Penicillium a Penicillium, and the Torula a Torula.
You can see with the microscope the Torula of fermenting must or beer.
Forty-eight hours after this is done, our familiar Torula is observed budding and sprouting, the growth of the plant being accompanied by all the other signs of active fermentation.
The fermentation of sugar was generally allowed to be occasioned by the Torula cerevisiae; but it was not admitted that putrefaction was due to an analogous agency.
The sugar fungus is precisely the same as the yeast plant (the Torula cerevisiae).
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.
Cohn has in fact contended that it is the distinctive ferment of all putrefactions, and that it is to decomposing proteinaceous solutions what Torula cerevisiæ is to the fermenting fluids containing sugar.
In some instances the threads are connate, side by side, as in Torula hysterioides, and in Speira, being concentrically arranged in laminæ in the latter genus.
Now if we examine more circumstantially the analogies of what I would call the Torula Variolae with the Torula Cerevesiae, we observe the following corresponding facts.
But any saccharine liquor on exposure to the air, though entirely destitute of albumen or gluten, will ferment, and the Torula may be found in it.
It seems to me, therefore, to be entirely unnecessary to occupy more space in the elaboration of a proof of the doctrine that the germs of the Torula are the sole agents in the conversion of saccharine fluids into alcohol and carbonic acid.
But to revert to Mulder, he speaks of the Torulacells being "exosmotically penetrated during the process of fermentation by the protein compound.
I have found the Torula in a great variety of syrups which have spontaneously undergone fermentation.
Now the Torula is acknowledged to be one of the Fungals, and the chemical constituents of the Fungi approach very nearly that of animal tissues.
They exactly resemble in everything except the size, the globules of the yeast plant, the Torula Cerevesiae.
I have now a considerable quantity of the Torula obtained from the urine of a diabetic patient, in which they appeared, as it were, spontaneously.
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.
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.
Of course the first obvious suggestion is, that the torula has been generated within the fluid.
The next thing to do was to make out how this torula was related to the other plants.
Mycoderma vini, his experiments having shown that on cultivation the filaments germinate like Torula and Mycoderma, and that the latter can be grown in the epithelium of the mucous membrane.
Of greater importance is the recognition by the microscope of the spores of the yeast-fungus (Torula cerevisiae).
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "torula" in a variety of sentences. We hope that you will now be able to make sentences using this word.
