Torulaspora delbrueckii is isolated from several human bioprocesses, including the bread industry^[6][7][8][9] where some T. delbrueckii strains are commercialized for frozen dough applications. Other applications include food fermentations of silage, cocoa,^[10][11] olive ^[12] or cucumber;^[13][14] distilled and traditional fermented beverage production including mescal,^[15] colonche,^[16] tequila,^[17] cider,^[18] strawberry tree fruits juice,^[19] sugarcane juice ^[20][21] or kefir;^[22] dairy products’ fermentations like traditional cheeses ^[23] and fermented milk.^[24] Torulaspora delbrueckii can be an opportunistic spoilage yeast for dairy products or soft drinks (fruit juices, etc.).^[25][26][27] Torulaspora delbrueckii colonizes several natural environments, ranging from soils,^[28] to plants,^[29] fruits ^[30] and insects.^[31][32] T.delbrueckii is occasionally found as a clinical isolate, although not considered to be a human pathogen,^[33] a state described as opportunistic pathogen.

Torulaspora delbrueckii has been associated with winemaking for decades ^[34][35][36] and isolated either from grape, must or wine. Torulaspora delbrueckii is now proposed as starter culture (to be associated with S. cerevisiae in mixed cultures) for certain applications, particularly to reduce volatile acidity in high-sugar fermentations like in Sauternes wines.^[37] Recent findings show that T. delbrueckii species has been domesticated for winemaking and other human uses about 1900 and 4000 years ago respectively.^[38]

The life-cycle of T. delbrueckii remains unclear. Some authors consider T. delbrueckii to be a haploid species, while more recent findings suggest T. delbrueckii have a mostly diploid homothallic life.^[39] To date, the life-cycle of the species is not formally elucidated.