Wickerhamomyces anomalus is a species ofascomycete andteleomorphic fungi of the genusWickerhamomyces.^[2] 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,^[2] airtight stored grain (preventingAspergillus flavusaflatoxins), apples, and grapevines.^[3]P. anomala has been reclassified asWickerhamomyces anomalus.^[4]

Distinguished from some other species ofPichia by high osmotolerance,P. anomala fermentssucrose, and assimilatesraffinose.^[2] Does not exhibitcrabtree effect but ratherPasteur effect.

• ethanol underanaerobiosis
• acetate under respiratory and respirofermentative growth.
• ethyl acetate from glucose under oxygen limitation, also other small volatiles, e.g.,ethyl propanoate,phenyl ethanol, and2-phenylethyl acetate.
• glycerol,arabinitol, andtrehalose underosmotic stress and oxygen limitation.

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