Pichia_anomala

<i>Wickerhamomyces anomalus</i>

Wickerhamomyces anomalus

Species of fungus

Wickerhamomyces anomalus is a species of ascomycete and teleomorphic fungi of the genus Wickerhamomyces.[1] It is used as a preventive (biocontrol agent) for undesirable fungi or mold, nevertheless it may spoil food in large quantities. It is used in wine making,[1] airtight stored grain (preventing Aspergillus flavus aflatoxins), apples, and grapevines.[2] P. anomala has been reclassified as Wickerhamomyces anomalus.[3]

Quick Facts Wickerhamomyces anomalus, Scientific classification ...

Features

Distinguished from some other species of Pichia by high osmotolerance, P. anomala ferments sucrose, and assimilates raffinose.[1] Does not exhibit crabtree effect but rather Pasteur effect.

Products

References

  1. [1]
    "Pichia anomala | Viticulture & Enology". wineserver.ucdavis.edu. Retrieved 2016-04-16.
  2. [2]
    "Oxygen- and Glucose-Dependent Regulation of Central Carbon Metabolism in Pichia anomala". aem.asm.org. Retrieved 2016-04-16.
  3. [3]
    Madrigal, T.; Maicas, S.; Mateo Tolosa, J. J. (2013-03-01). "Glucose and Ethanol Tolerant Enzymes Produced by Pichia (Wickerhamomyces) Isolates from Enological Ecosystems". American Journal of Enology and Viticulture. 64 (1): 126–133. doi:10.5344/ajev.2012.12077. ISSN 0002-9254. S2CID 86753667.


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