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