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

1. Kurtzman, Cletus P. (2011). "Phylogeny of the ascomycetous yeasts and the renaming of Pichia anomala to Wickerhamomyces anomalus" . Antonie van Leeuwenhoek. 99 (1): 13–23. doi:10.1007/s10482-010-9505-6. PMID   20838888.
2. "Pichia anomala | Viticulture & Enology". wineserver.ucdavis.edu. Retrieved 2016-04-16.
3. Fredlund, Elisabeth; Blank, Lars M.; SchnüRer, Johan; Sauer, Uwe; Passoth, Volkmar (2004). "Oxygen- and Glucose-Dependent Regulation of Central Carbon Metabolism in Pichia anomala". Applied and Environmental Microbiology. 70 (10). aem.asm.org: 5905–5911. Bibcode:2004ApEnM..70.5905F. doi:10.1128/AEM.70.10.5905-5911.2004. PMC   522099 . PMID   15466531 . 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.