Pichia anomala
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]
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| Species: | P. anomala |
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| Pichia anomala | |
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.
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References
- "Pichia anomala | Viticulture & Enology". wineserver.ucdavis.edu. Retrieved 2016-04-16.
- "Oxygen- and Glucose-Dependent Regulation of Central Carbon Metabolism in Pichia anomala". aem.asm.org. Retrieved 2016-04-16.
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