Biology:Wickerhamomyces anomalus

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Short description: Species of fungus


Wickerhamomyces anomalus
Scientific classification
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W. anomalus
Binomial name
Wickerhamomyces anomalus
(E.C. Hansen) Kurtzman, Robnett & Basehoar-Powers (2008)

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]

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

  • 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

Wikidata ☰ Q23908252 entry