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Saccharomyces Cerevisiae | Open Access Journals
Journal of Antimicrobial Agents

Journal of Antimicrobial Agents

ISSN: 2472-1212

Open Access

Saccharomyces Cerevisiae

In recent decades, fungal infections have emerged as a crucial ill health related to more people that present deficiencies within the system, like HIV or transplanted patients. baker's yeast is one among the emerging fungal pathogens with a singular characteristic: its presence in many food products. S. cerevisiae has an impeccably good food safety record compared to other microorganisms like virus, bacteria and a few filamentous fungi. However, humans unknowingly and inadvertently ingest large viable populations of S. cerevisiae (home-brewed beer or dietary supplements that contain yeast). within the previous couple of years, researchers have studied the character of S. cerevisiae strains and therefore the molecular mechanisms associated with infections. Here we review the last advance made during this emerging pathogen and that we discuss the implication of using this species in food products.

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