Biology:Wickerhamomyces anomalus
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Short description: Species of fungus
| Wickerhamomyces anomalus | |
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Scientific classification 
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| Missing taxonomy template (fix): | Wickerhamomyces |
| Species: | Template:Taxonomy/WickerhamomycesW. anomalus
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| Binomial name | |
| Template:Taxonomy/WickerhamomycesWickerhamomyces anomalus (E.C. Hansen) Kurtzman, Robnett & Basehoar-Powers
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| Synonyms | |
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Pichia anomala | |
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] Pichia anomala has been reclassified as Wickerhamomyces anomalus.[3][4]
Features
Wickerhamomyces anomalus has high osmotolerance and 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.
- ↑ 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 (aem.asm.org) 70 (10): 5905–5911. doi:10.1128/AEM.70.10.5905-5911.2004. PMID 15466531. PMC 522099. Bibcode: 2004ApEnM..70.5905F. 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.
- ↑ 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. https://link.springer.com/article/10.1007/s10482-010-9505-6.
Wikidata ☰ Q15027321 entry
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