Title |
Opportunistic Strains of Saccharomyces cerevisiae: A Potential Risk Sold in Food Products
|
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Published in |
Frontiers in Microbiology, January 2016
|
DOI | 10.3389/fmicb.2015.01522 |
Pubmed ID | |
Authors |
Roberto Pérez-Torrado, Amparo Querol |
Abstract |
In recent decades, fungal infections have emerged as an important health problem associated with more people who present deficiencies in the immune system, such as HIV or transplanted patients. Saccharomyces cerevisiae is one of the emerging fungal pathogens with a unique characteristic: its presence in many food products. S. cerevisiae has an impeccably good food safety record compared to other microorganisms like virus, bacteria and some filamentous fungi. However, humans unknowingly and inadvertently ingest large viable populations of S. cerevisiae (home-brewed beer or dietary supplements that contain yeast). In the last few years, researchers have studied the nature of S. cerevisiae strains and the molecular mechanisms related to infections. Here we review the last advance made in this emerging pathogen and we discuss the implication of using this species in food products. |
X Demographics
Geographical breakdown
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Saudi Arabia | 2 | 25% |
United States | 1 | 13% |
France | 1 | 13% |
Unknown | 4 | 50% |
Demographic breakdown
Type | Count | As % |
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Members of the public | 7 | 88% |
Scientists | 1 | 13% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
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United States | 1 | <1% |
Unknown | 172 | 99% |
Demographic breakdown
Readers by professional status | Count | As % |
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Student > Bachelor | 24 | 14% |
Student > Master | 22 | 13% |
Researcher | 21 | 12% |
Student > Ph. D. Student | 18 | 10% |
Other | 7 | 4% |
Other | 20 | 12% |
Unknown | 61 | 35% |
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Agricultural and Biological Sciences | 29 | 17% |
Biochemistry, Genetics and Molecular Biology | 29 | 17% |
Medicine and Dentistry | 16 | 9% |
Immunology and Microbiology | 12 | 7% |
Chemistry | 7 | 4% |
Other | 16 | 9% |
Unknown | 64 | 37% |