Pichia anomala
| Pichia anomala | |
|---|---|
| Scientific classification | |
| Kingdom: | Fungi |
| Phylum: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Pichia |
| Species: | P. anomala |
| Binomial name | |
| Pichia anomala | |
Pichia anomala is a species of ascomycete and teleomorphic fungi of the genus Pichia.[1] It is notably used as a competitive preventative (biocontrol agent) for undesirable fungi/mold, nevertheless it may spoil foodstuffs in large enough quantities. It is used in winemaking,[1] airtight stored grain (preventing Aspergillus flavus aflatoxins), apples, and grapevines.[2]
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.
References
- 1 2 3 "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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