Biology:Wickerhamomyces anomalus
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Short description: Species of fungus
| Wickerhamomyces anomalus | |
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| Species: | W. anomalus
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| Wickerhamomyces anomalus (E.C. Hansen) Kurtzman, Robnett & Basehoar-Powers (2008)
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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
- ↑ 1.0 1.1 1.2 "Pichia anomala | Viticulture & Enology". wineserver.ucdavis.edu. http://wineserver.ucdavis.edu/industry/enology/winemicro/wineyeast/pichia_anomala.html. Retrieved 2016-04-16.
- ↑ "Oxygen- and Glucose-Dependent Regulation of Central Carbon Metabolism in Pichia anomala". aem.asm.org. http://aem.asm.org/content/70/10/5905.full. 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" (in en). American Journal of Enology and Viticulture 64 (1): 126–133. doi:10.5344/ajev.2012.12077. ISSN 0002-9254. http://www.ajevonline.org/cgi/doi/10.5344/ajev.2012.12077.
Wikidata ☰ Q23908252 entry
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