<Emphasis Type="Italic">Wickerhamomyces anomalus</Emphasis> in the sourdough microbial ecosystem |
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Authors: | Heide-Marie Daniel Marie-Chantal Moons Stéphanie Huret Gino Vrancken Luc De Vuyst |
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Institution: | 1.Mycothèque de l’Université catholique de Louvain (MUCL), Member of the Belgian Coordinated Collection of Microorganisms (BCCM), Earth and Life Institute, Applied Microbiology, Mycology,Université Catholique de Louvain,Louvain-la-Neuve,Belgium;2.Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences,Vrije Universiteit Brussel,Brussels,Belgium |
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Abstract: | 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 ecosystem. Here, we provide
a brief overview of current knowledge on yeast ecology and diversity in sourdough in the context of the potential natural
habitat of W. anomalus. Insight into the population structure of W. anomalus was obtained by comparing internal transcribed spacer rDNA sequences of selected sourdough isolates with publicly available
database sequences. |
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