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1 species
Wickerhamomyces is a genus of budding yeasts created in 2008 when DNA studies broke up the old genus Pichia. Its best-known species, W. anomalus (long known as Pichia anomala or Hansenula anomala), is an unusually tough yeast that grows at low pH, under high osmotic pressure and with little or no oxygen. It is used to protect stored grain from molds and contributes aroma in some wines, but it can also spoil food.
Budding yeasts. W. anomalus tolerates low pH, high osmotic pressure and low or no oxygen; it produces killer toxins (mycocins) and has an active beta-glucosidase.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
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