|
gptkbp:instanceOf
|
gptkb:Fungi
gptkb:yeast
|
|
gptkbp:binomialAuthority
|
(Lindner) CBS 1146
|
|
gptkbp:canEnhance
|
glycerol production in fermentation
|
|
gptkbp:canFerment
|
glucose
sucrose
maltose
|
|
gptkbp:canOutcompete
|
other non-Saccharomyces yeasts
|
|
gptkbp:canTolerate
|
ethanol
low temperatures
high sugar concentrations
|
|
gptkbp:cellWallComponent
|
gptkb:chitin
glucan
mannan
|
|
gptkbp:class
|
gptkb:Saccharomycetes
|
|
gptkbp:coexistedWith
|
gptkb:Saccharomyces_cerevisiae
|
|
gptkbp:doesNotFerment
|
cellobiose
lactose
|
|
gptkbp:domain
|
gptkb:Eukaryota
|
|
gptkbp:family
|
gptkb:Saccharomycetaceae
|
|
gptkbp:firstDescribed
|
1895
|
|
gptkbp:foundIn
|
soil
fermented foods
grape must
|
|
gptkbp:genomeSequenced
|
yes
|
|
gptkbp:genus
|
gptkb:Torulaspora
|
|
gptkbp:growthTemperature
|
10-37°C
25-30°C
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Torulaspora delbrueckii
|
|
gptkbp:order
|
gptkb:Saccharomycetales
|
|
gptkbp:phylum
|
gptkb:Ascomycota
|
|
gptkbp:produces
|
aroma compounds
|
|
gptkbp:reduces
|
acetic acid production in wine
|
|
gptkbp:reproduction
|
asexual budding
sexual (ascospore formation)
|
|
gptkbp:shape
|
elongated
oval
|
|
gptkbp:synonym
|
gptkb:Saccharomyces_delbrueckii
|
|
gptkbp:taxonRank
|
gptkb:species
|
|
gptkbp:typeStrain
|
gptkb:CBS_1146
|
|
gptkbp:usedFor
|
improving bread texture
improving wine aroma complexity
reducing volatile acidity in wine
|
|
gptkbp:usedIn
|
beer brewing
sourdough fermentation
bread making
wine fermentation
cider fermentation
sparkling wine production
|
|
gptkbp:bfsParent
|
gptkb:Saccharomycetaceae
|
|
gptkbp:bfsLayer
|
6
|