Wickerhamomyces anomalus explained

Wickerhamomyces anomalus is a species of ascomycete and teleomorphic fungi of the genus Wickerhamomyces. 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, airtight stored grain (preventing Aspergillus flavus aflatoxins), apples, and grapevines.[1] P. anomala has been reclassified as Wickerhamomyces anomalus.[2]

Features

Distinguished from some other species of Pichia by high osmotolerance, P. anomala ferments sucrose, and assimilates raffinose.[3] Does not exhibit crabtree effect but rather Pasteur effect.

Products

Notes and References

  1. Web site: Oxygen- and Glucose-Dependent Regulation of Central Carbon Metabolism in Pichia anomala. aem.asm.org. 2016-04-16.
  2. 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. en. 64. 1. 126–133. 10.5344/ajev.2012.12077. 86753667 . 0002-9254.
  3. Web site: Pichia anomala | Viticulture & Enology. wineserver.ucdavis.edu. 2016-04-16.