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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT AND APPLICATION OF MOLECULAR PHYLOGENETICS OF FUNGI TO ENHANCE FOOD SAFETY AND FOOD SECURITY

Location: Bacterial Foodborne Pathogens & Mycology Research Unit

Title: Wickerhamomyces Kurtzman, Robnett & Basehoar-Powers (2008)

Author
item Kurtzman, Cletus

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: January 6, 2009
Publication Date: March 21, 2011
Citation: Kurtzman, C.P. 2011. Wickerhamomyces Kurtzman, Robnett & Basehoar-Powers (2008). In: Kurtzman, C.P., Fell, J.W., Boekhout, T., editors. The Yeasts, a Taxonomic Study. Volume 2, 5th edition. New York, NY: Elsevier. p. 899-917.

Technical Abstract: This chapter describes the ascomycete yeast genus Wickerhamomyces and is to be published in "The Yeasts, A Taxonomic Study, 5th edition." The genus Wickerhamomyces is newly described and was derived from the genus Pichia following a multigene phylogenetic analysis. At present, there are 17 species assigned to Wickerhamomyces. Many species are worldwide in distribution. Wickerhamomyces ciferrii is noted for production of sphingolipids, which are of medical importance, W. subpelliculosa is a food spoilage species and W. anomalus is used as a biocontrol agent for prevention of mold growth in stored grain.

Last Modified: 4/15/2014
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