Submitted to: Book Chapter
Publication Type: Book / chapter
Publication Acceptance Date: 2/26/2009
Publication Date: 3/21/2011
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. Interpretive Summary:
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.