Global InformationWickerhamomyces anomalus information
| Wickerhamomyces anomalus | |
|---|---|
| Scientific classification | |
| Kingdom: | Fungi
|
| Phylum: | Ascomycota
|
| Class: | Saccharomycetes
|
| Order: | Saccharomycetales
|
| Family: | Phaffomycetaceae
|
| Genus: | Wickerhamomyces
|
| 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.[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]
- ^ a b Cite error: The named reference
wineserverwas invoked but never defined (see the help page). - ^ "Oxygen- and Glucose-Dependent Regulation of Central Carbon Metabolism in Pichia anomala". aem.asm.org. Retrieved 2016-04-16.
- ^ 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.