Murphy, Alan and Kavanagh, Kevin
(1999)
Emergence of Saccharomyces cerevisiae as a human pathogen
Implications for biotechnology.
Enzyme and Microbial Technology, 25 (7).
pp. 551-557.
ISSN 0141-0229
Abstract
The yeast Saccharomyces cerevisiae is widely used in baking, brewing, wine making, and biotechnology and previously has had GRAS
(generally regarded as safe) status. Recent evidence indicates the involvement of S. cerevisiae in a range of superficial and systemic diseases.
Numerous cases of S. cerevisiae-induced vaginitis have been documented as have cases of oropharyngeal infection. Potentially fatal
systemic disease due to S. cerevisiae has been recorded in bone marrow transplant patients and in those immunocompromised as a result
of cancer or AIDS. A number of studies have indicated that commercially available strains of S. cerevisiae may cause disease in certain
individuals. Pathogenic isolates exhibit the ability to grow at 42°C, produce proteinase, and are capable of pseudohyphal growth. In addition,
a number of isolates are capable of phenotypic switching and show partial or complete resistance to commonly used antifungal agents,
including fluconazole. In the light of these findings, S. cerevisiae should now be regarded as an opportunistic pathogen, albeit of relatively
low virulence, and treated accordingly by those in the industrial and biotechnological sectors.
Item Type: |
Article
|
Keywords: |
Saccharomyces; Emerging pathogen; Biotechnology; |
Academic Unit: |
Faculty of Science and Engineering > Biology |
Item ID: |
7603 |
Identification Number: |
https://doi.org/10.1016/S0141-0229(99)00086-1 |
Depositing User: |
Dr. Kevin Kavanagh
|
Date Deposited: |
07 Nov 2016 16:32 |
Journal or Publication Title: |
Enzyme and Microbial Technology |
Publisher: |
Elsevier |
Refereed: |
Yes |
URI: |
|
Use Licence: |
This item is available under a Creative Commons Attribution Non Commercial Share Alike Licence (CC BY-NC-SA). Details of this licence are available
here |
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