Pichia anomala is a species of ascomycete and teleomorphic fungi of the genus Pichia.[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]
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.
Pichia anomala is a species of ascomycete and teleomorphic fungi of the genus Pichia. 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, airtight stored grain (preventing Aspergillus flavus aflatoxins), apples, and grapevines. P. anomala has been reclassified as Wickerhamomyces anomalus.
