Wickerhamomyces anomalus (E. C. Hansen) Kurtzman, Robnett & Bas.-Powers 2008

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]

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