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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: Wickerhamiella van der Walt (1973)

Authors
item Lachance, Marc-Andre -
item Kurtzman, Cletus

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: June 2, 2009
Publication Date: May 15, 2011
Citation: Lachance, M., Kurtzman, C.P. 2011. Wickerhamiella van der Walt (1973). In: Kurtzman, C.P., Fell, J.W., Boekhout, T., editors. The Yeasts, a Taxonomic Study. Volume 2, 5th edition. New York, NY: Elsevier. p. 891-897.

Technical Abstract: This chapter describes the ascomycetous yeast genus Wickerhamiella, which has five described species and has been defined from multigene deoxyribonucleic acid (DNA) sequence analysis. The species reproduce by multilateral budding but do not form hyphae or pseudohyphae. Asci typically form a single ascospore. The five known species do not ferment sugars and growth on the sugars used for yeast identification is limited. Species are often isolated from flowers and agricultural products with a high concentration of sugar.

Last Modified: 9/1/2014
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