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United States Department of Agriculture

Agricultural Research Service

Research Project: MANAGEMENT AND GENETIC CHARACTERIZATION OF AGRICULTURAL AND BIOTECHNOLOGICAL MICROBIAL RESOURCES

Location: Bacterial Foodborne Pathogens & Mycology Research Unit

Title: Priceomyuces M. Suzuki & Kurtzman (2010)

Author
item Kurtzman, Cletus

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: February 26, 2009
Publication Date: March 21, 2011
Citation: Kurtzman, C.P. 2011. Priceomyces M. Suzuki & Kurtzman (2010). In: Kurtzman, C.P., Fell, J.W., Boekhout, T., editors. The Yeasts, a Taxonomic Study. Volume 2, 5th edition. New York, NY: Elsevier. p. 719-724.

Technical Abstract: This chapter describes the ascomycete yeast genus Priceomyces and is to be published in "The Yeasts, A Taxonomic Study, 5th edition." The genus Priceomyces has five described species that were earlier assigned to the genus Pichia, but gene sequence analysis showed that the species, now reclassified in the new genus Priceomyces, were actually not part of the Pichia clade. Two of the five species are of some importance to agriculture and food quality. P. carsonii was found to convert the food preservative trans-cinnamic acid to styrene resulting in styrene contamination and off-flavors of preserved foods. P. melissophilus can be a harmless contaminant of strawberry fruit, but if the yeast cell population is high, the species produces enough 2-methyl-1-propanol, hexyl acetate and other volatiles that result in off-flavors.

Last Modified: 4/15/2014
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