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Wickerhamomyces anomalus, long known as Pichia anomala or Hansenula anomala, is a hardy budding yeast found on grain, fruit and in fermented foods and wine. It grows on many carbon sources, at low pH, under high osmotic pressure and with little or no oxygen, which lets it thrive where many microbes cannot. It produces killer toxins against other fungi and is used as a biocontrol agent, for example in airtight grain storage to suppress Aspergillus flavus and its aflatoxins. It contributes aroma compounds to some wines but can also spoil food.
Not a mushroom and not eaten as a food in its own right. Occurs in wine fermentations and food products, where it can contribute aroma or cause spoilage. Human health aspects were not covered in the sources consulted.
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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 Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
