Wickerhamomyces anomalus

Wickerhamomyces anomalus is a species of ascomycete and teleomorphic fungi of the genus Wickerhamomyces.^[2] 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,^[2] airtight stored grain (preventing Aspergillus flavus aflatoxins), apples, and grapevines.^[3] P. anomala has been reclassified as Wickerhamomyces anomalus.^[4]

Wickerhamomyces anomalus
Scientific classification
Kingdom:	Fungi
Phylum:	Ascomycota
Class:	Saccharomycetes
Order:	Phaffomycetales
Family:	Wickerhamomycetaceae[1]
Genus:	Wickerhamomyces
Species:	W. anomalus
Binomial name
Wickerhamomyces anomalus (E.C. Hansen) Kurtzman, Robnett & Basehoar-Powers (2008)

Features

Distinguished from some other species of Pichia by high osmotolerance, P. anomala ferments sucrose, and assimilates raffinose.^[2] 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.