Wickerhamomyces anomalus

Wickerhamomyces anomalus
Scientific classification
Kingdom:	Fungi
Phylum:	Ascomycota
Class:	Saccharomycetes
Order:	Saccharomycetales
Family:	[[Wickerhamomycetaceae [1]]]
Genus:	Wickerhamomyces
Species:	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.[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]

Features

Distinguished 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

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

https://link.springer.com/article/10.1007/s10482-010-9505-6
"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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[1] ttps://link.springer.com/article/10.1007/s10482-010-9505-6

[wineserver-2] "Pichia anomala | Viticulture & Enology". wineserver.ucdavis.edu. Retrieved 2016-04-16.

[aem-3] "Oxygen- and Glucose-Dependent Regulation of Central Carbon Metabolism in Pichia anomala". aem.asm.org. Retrieved 2016-04-16.

[4] 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.