Opportunistic Strains of Saccharomyces cerevisiae: A Potential Risk Sold in Food Products

Frontiers in Microbiology
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.

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Citations

Nov 26, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Veronika OpletalovaMarta Kucerova-Chlupacova
Oct 28, 2019·Critical Reviews in Food Science and Nutrition·Rosanna TofaloCharles M A P Franz
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Jun 20, 2018·Frontiers in Immunology·Surabhi GoyalHortense Slevogt
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Apr 9, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Asta JudzentieneRasa Garjonyte
Feb 16, 2019·Frontiers in Microbiology·Giorgia PerpetuiniRosanna Tofalo

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