Neha Patil (Editor)

Pichia anomala

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Kingdom
  
Fungi

Class
  
Saccharomycetes

Family
  
Saccharomycetaceae

Rank
  
Species

Phylum
  
Ascomycota

Order
  
Saccharomycetales

Genus
  
Pichia

Similar
  
Pichia, Hanseniaspora, Debaryomyces hansenii, Meyerozyma guilliermondii, Torulaspora

Pichia anomala is a species of ascomycete and teleomorphic fungi of the genus Pichia. 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, airtight stored grain (preventing Aspergillus flavus aflatoxins), apples, and grapevines.

Contents

Features

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

    Pichia anomala Wikipedia
    (Text) CC BY-SA