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    Emergence of Saccharomyces cerevisiae as a human pathogen Implications for biotechnology

    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

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    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:
    Depositing User: Dr. Kevin Kavanagh
    Date Deposited: 07 Nov 2016 16:32
    Journal or Publication Title: Enzyme and Microbial Technology
    Publisher: Elsevier
    Refereed: Yes
    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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