Wickerhamomyces anomalus is a species of ascomycete and teleomorphic fungi of the genus Wickerhamomyces.
[2] It is used as a preventive (biocontrol agent) for undesirable fungi or mold, nevertheless it may spoil food in large quantities.
It is used in wine making,[2] airtight stored grain (preventing Aspergillus flavus aflatoxins), apples, and grapevines.
[3] P. anomala has been reclassified as Wickerhamomyces anomalus.
[4] Distinguished from some other species of Pichia by high osmotolerance, P. anomala ferments sucrose, and assimilates raffinose.