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Wickerhamomyces anomalus

provided by wikipedia EN

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.

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References

  1. ^ a b c "Pichia anomala | Viticulture & Enology". wineserver.ucdavis.edu. Retrieved 2016-04-16.
  2. ^ "Oxygen- and Glucose-Dependent Regulation of Central Carbon Metabolism in Pichia anomala". aem.asm.org. Retrieved 2016-04-16.
  3. ^ 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.
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Wickerhamomyces anomalus: Brief Summary

provided by wikipedia EN

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.

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cc-by-sa-3.0
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Wikipedia authors and editors
original
visit source
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