[1] The genus name of Wickerhamomyces is in honour of Lynferd J. Wickerham (1910-1990), who was an American botanist and taxonomist, who worked at the National Center for Agricultural Utilization Research.
The genus was circumscribed by Cletus P. Kurtzman, Christie J. Robnett and Eleanor Basehoar-Powers in FEMS Yeast Res.
[1] As accepted by GBIF;[2] Some genera have been re-assigned from Pichia family; such as W. canadensis, W. ciferri, W. lynferdii, W. salvicola and W.
[4] Wickerhamomyces is very divergent, and the three basal species; W. hampshirensis, W. pijperi and W. strasburgensis may be shown by future studies to be members of a sister genus.
[5] Wickerhamomyces anomalus yeast is also used during the early stages of alcoholic fermentation, adding significantly to the character and quality of the wine.
[10] Wickerhamomyces silvicola has been found in the gum of the wild black cherry tree (Prunus serotina) and W. subpelliculosus in cucumber brine.
[13] The yeast is used in the fermentation of decoction of Saraca asoca bark to develop a suitable method for preparing its polyherbal formulation, of Asokarista.