Wickerhamomyces anomalus is a species of ascomycete and teleomorphic fungi of the genus Wickerhamomyces.[2] 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,[2] airtight stored grain (preventing Aspergillus flavus aflatoxins), apples, and grapevines.[3] P. anomala has been reclassified as Wickerhamomyces anomalus.[4]
| Wickerhamomyces anomalus | |
|---|---|
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| Species: | W. anomalus
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| Binomial name | |
| Wickerhamomyces anomalus (E.C. Hansen) Kurtzman, Robnett & Basehoar-Powers (2008)
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Features
editDistinguished from some other species of Pichia by high osmotolerance, P. anomala ferments sucrose, and assimilates raffinose.[2] Does not exhibit crabtree effect but rather Pasteur effect.
Products
edit- ethanol under anaerobiosis
- acetate under respiratory and respirofermentative growth.
- ethyl acetate from glucose under oxygen limitation, also other small volatiles, e.g., ethyl propanoate, phenyl ethanol, and 2-phenylethyl acetate.
- glycerol, arabinitol, and trehalose under osmotic stress and oxygen limitation.
References
edit- ^ Kurtzman, Cletus P. (2011). "Phylogeny of the ascomycetous yeasts and the renaming of Pichia anomala to Wickerhamomyces anomalus". Antonie van Leeuwenhoek. 99: 13–23. doi:10.1007/s10482-010-9505-6.
- ^ a b c "Pichia anomala | Viticulture & Enology". wineserver.ucdavis.edu. Retrieved 2016-04-16.
- ^ "Oxygen- and Glucose-Dependent Regulation of Central Carbon Metabolism in Pichia anomala". aem.asm.org. Retrieved 2016-04-16.
- ^ 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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