Wickerhamomyces anomalus
Species of fungus
From Wikipedia, the free encyclopedia
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] Pichia anomala has been reclassified as Wickerhamomyces anomalus.[3][4]
| Wickerhamomyces anomalus | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Phaffomycetales |
| Family: | Wickerhamomycetaceae |
| Genus: | Wickerhamomyces |
| Species: | W. anomalus |
| Binomial name | |
| Wickerhamomyces anomalus (E.C. Hansen) Kurtzman, Robnett & Basehoar-Powers | |
| Synonyms | |
|
Pichia anomala | |
Features
Wickerhamomyces anomalus has high osmotolerance and ferments sucrose, and assimilates raffinose.[1] Does not exhibit crabtree effect but rather Pasteur effect.
Products
- 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.
