Pichia anomala: cell physiology and biotechnology relative to other yeasts

Abstract

Pichia anomala is a most interesting yeast species, from a number of environmental, industrial and medical aspects. This yeast has been isolated from very diverse natural habitats (e.g. in foods, insects, wastewaters etc.) and it also exhibits wide metabolic and physiological diversity. Some of the activities of P. anomala, particularly its antimicrobial action, make it a very attractive organism for biological control applications in the agri-food sectors of industry. Being a 'robust' organism, it additionally has potential to be exploited in bioremediation of environmental pollutants. This paper provides an overview of cell physiological characteristics (growth, metabolism, stress responses) and biotechnological potential (e.g. as a novel biocontrol agent) of P. anomala and compares such properties with other yeast species, notably Saccharomyces cerevisiae, which remains the most exploited industrial microorganism. We await further basic knowledge of P. anomala cell physiology and genetics prior to its fuller commercial exploitation, but the exciting biotechnological potential of this yeast is highlighted in this paper.

Conventional and Non-Conventional Yeasts in Beer Production

“…As regards the sensorial influence, this compound affects the taste and flavor profile of the beer, lending an interesting fruity or an unpleasant solvent-like character, depending on the concentration values. Some studies suggest an apparent inability of this species to metabolize maltose [34], whereas other research shows that some wild W. anomalus strains are able to use this sugar and to grow even better than other commercial brewing yeasts [35]. In consequence of these findings, W. anomalus stands as a good candidate in sequential or co-inoculated fermentations with other yeasts, also in consequence of its inhibitory action against some microorganisms [33,34].…”

“…Other species considered for these beers include Scheffersomyces shehatae (formerly Candida shehatae) [44], Wickerhamomyces anomalus (formerly Pichia anomala) [34], P. kluyveri [45], and Zygosaccharomyces rouxii [43].…”

Production of biosurfactant by Wickerhamomyces anomalus PY189 and its application in lemongrass oil encapsulation

“…Further understanding of this observation may lead to new means to enhance production of biosurfactants; for instance, a co-culture of W. anomalus with some ally or competitor microbe that triggers enhanced production of antimicrobial biosurfactant 21,22 . W. anomalus is known to have robust stress biology, giving rise to the possibility that the various activities of solutes, such as osmotic stress, water-activity reduction, and chaotropicity might enhance production of biosurfactant 5 . Microbial stress biology could be utilized to enhance microbial behaviour, and the production of microbial metabolites, for biotechnological purposes [23][24][25][26] .…”

“…Wickerhamomyces anomalus (Pichia anomala, Kurtzman et al) 4 , one of the nonpathogenic yeast, has been isolated from various environments and has shown remarkable physiological robustness towards chemical, physical and biological stresses, such as extreme pH or water activity 5 . It produces a number of killer proteins, including beta-1,3-glucanase, with different glycosylation showing antimicrobial activities against not only bacteria but also yeast and filamentous fungi.…”

Diversity, Saccharification Capacity, and Toxigenicity Analyses of Fungal Isolates in Nuruk

“…K. marxianus는 다 양한 종류의 효소를 분비하며, 여러가지 향기성분을 생산 하여 발효식품에 풍미를 더하는 효모이면서 고온에서 알코 올발효하는 특성을 가지고 있다 [27]. P. anomala는 특이하 게 산소제한조건에서만 알코올을 발효하는 특징을 가지고 있다 [28]. 또한 곰팡이를 죽이는 능력이 뛰어나 A. flavus 같은 유해균의 생물학적 방제제로도 연구되고 있다 [29].…”