Genus/species (aliases): Pichia Subpelliculosa (Hansenula subpelliculosa, Hansenula anomala, hansenula arabitolgenes, Wickerhamomyces subpelliculosa)
Classification: Ascomycete, teleomorph
Morphology:
- Cell: Reproduces by budding at end of cells; ovoid, pseudohyphae or hyphae may be formed.
- Colony: Malt agar: White to cream colonies, pseudohyphae and/or septate hyphae (variable results), hat shaped ascospores, 1-4 per ascus.
- Spore: Hat shaped.
- Zygote: Diploid vegetative cell.
- Ascus: Spherical to ellipsoidal with 1-4 spores; can be either persistent or evanescent.
- Liquid Growth: Film can be formed.
Physiological Traits:
- Fermentation: Glucose, Sucrose, Maltose, Cellobiose, Raffinose
- Assimilation: Sucrose, Maltose, Trehalose, Raffinose, Glycerol, Erythriol, Mannitol, Glucitol, Succinate, Starch, Ethanol; Variable: Galactose, Ribose, Xylose, Arabinose, Cellobiose, Salicin, Arbutin, Melezitiose, Ribitol, Xylitol, Arabinitol, Lactate, Citrate: Assimilates both nitrate and nitrite; will use ethylamine, lysine and cadaverine as sole N sources; Variable for growth in vitamin-free medium, some strains require thiamin.
- Growth: 37, 40 C: variable
- Growth Sensitivities: Resistant to high salt and high sugar; not resistant to cycloheximide
- Chromosome bands: 2 reported
Ecological Traits:
Common yeast found in air; found in wineries and vineyards.
Distinguishing Features:
Nuclear GC% = 33.9, See Physiological traits above.
Role in wine:
Can be considered a spoilage yeast but is not a strong fermenter; found in natural fermentations, especially cachaça (see references below). Part of natural grape flora.
Sensitivities:
- SO2: Not at 300ppm at pH 3.6
- Sorbate: Not until 400 ppm under 8% NaCl.
- DMDC: Not specifically tested -- likely sensitive at 60 ppm.
- pH: Not inhibited by wine pH.
- Acid: None found in wine.
- Ethanol: No.
- Anaerobiosis: No.
- Heat: Not specifically tested
References:
- Schwan, Rosane Freitas; Medocnca, Alexandre T.; Silva, Joao Jose da Jr.; Rodrigues, Valeria; Wheals, Alan E. Microbiology and physiology of Cachaça (Aguardente) fermentations. Antonie van Leeuwenhoek. 79:89-96 (2001)
- Oliveira, Evelyn Souza; Rosa,Carlos A.; Morgano, Marcelo Antonio; Serra, Gil Eduardo. Fermentation characteristics as criteria for selection of cachaça yeast. World Journal of Microbiology and Biotechnology. 20:19-24 (2004)
- Oliveria, Evelyn Souza; Cardello, Helena Maria Andre Bolini; Jeronimo, Elisangela Marques; Souza, Elson Luiz Rocha; Serra, Gil Eduardo. The influence of different yeasts on the fermentation, composition and sensory quality of cachaça. World Journal of Microbiology and Biotechnology. 21:707-725 (2005)
- Oliveria, Evelyn Souza; Rosa, Carlos A.; Morgano, Marcelo Antonio; Serra, Gil Eduardo. The Production of Volatile Compounds by Yeasts Isolated from Small Brazilian cachaça distilleries. World Journal of Microbiology and Biotechnology. 21:1569-1576 (2006).