Article
Wickerhamomyces anomalus in the sourdough microbial ecosystem.
Antonie van Leeuwenhoek - 1 Jan 2011
Daniel Heide-Marie, Moons Marie-Chantal, Huret Stéphanie, Vrancken Gino, De Vuyst Luc
Abstract excerpt
We previously found that Wickerhamomyces anomalus (formerly Hansenula anomala, Pichia anomala) was the second most frequently isolated yeast in Belgian artisan bakery sourdoughs and that the yeast dominated laboratory sourdough fermentations. Such findings are of interest in terms of the advantage of W. anomalus over other commonly encountered sourdough yeasts and its potential introduction into the sourdough...
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