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Pathogens (Basel, Switzerland) Mar 2024has been previously classified as , , and and was recently reclassified in the genus after phylogenetic analysis of its genetic sequence. An increasing number of... (Review)
Review
has been previously classified as , , and and was recently reclassified in the genus after phylogenetic analysis of its genetic sequence. An increasing number of reports of human infections by have emerged, suggesting that this microorganism is an emerging pathogen. The present review aimed to provide data on the epidemiology, antifungal resistance, clinical characteristics, treatment, and outcomes of fungemia by by extracting all the available information from published original reports in the literature. PubMed/Medline, Cochrane Library, and Scopus databases were searched for eligible articles reporting data on patients with this disease. In total, 36 studies involving 170 patients were included. The age of patients with fungemia by ranged from 0 to 89 years; the mean age was 22.8 years, the median age was 2.2 years, with more than 37 patients being less than one month old, and 54% (88 out of 163 patients) were male. Regarding patients' history, 70.4% had a central venous catheter use (CVC), 28.7% were on total parenteral nutrition (TPN), 97% of neonates were hospitalized in the neonatal ICU (NICU), and 39.4% of the rest of the patients were hospitalized in the intensive care unit (ICU). Previous antimicrobial use was noted in 65.9% of patients. The most common identification method was the matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) in 34.1%, VITEK and VITEK 2 in 20.6%, and ID32 C in 15.3%. had minimal antifungal resistance to fluconazole, echinocandins, and amphotericin B, the most commonly used antifungals for treatment. Fever and sepsis were the most common clinical presentation noted in 95.8% and 86%, respectively. Overall mortality was 20% and was slightly higher in patients older than one year. Due to the rarity of this disease, future multicenter studies should be performed to adequately characterize patients' characteristics, treatment, and outcomes, which will increase our understanding and allow drawing safer conclusions regarding optimal management.
PubMed: 38535612
DOI: 10.3390/pathogens13030269 -
Microorganisms Oct 2015The yeasts constitute a large group of microorganisms characterized by the ability to grow and survive in different and stressful conditions and then to colonize a wide... (Review)
Review
The yeasts constitute a large group of microorganisms characterized by the ability to grow and survive in different and stressful conditions and then to colonize a wide range of environmental and human ecosystems. The competitive traits against other microorganisms have attracted increasing attention from scientists, who proposed their successful application as bioprotective agents in the agricultural, food and medical sectors. These antagonistic activities rely on the competition for nutrients, production and tolerance of high concentrations of ethanol, as well as the synthesis of a large class of antimicrobial compounds, known as killer toxins, which showed clearly a large spectrum of activity against food spoilage microorganisms, but also against plant, animal and human pathogens. This review describes the antimicrobial mechanisms involved in the antagonistic activity, their applications in the processed and unprocessed food sectors, as well as the future perspectives in the development of new bio-drugs, which may overcome the limitations connected to conventional antimicrobial and drug resistance.
PubMed: 27682107
DOI: 10.3390/microorganisms3040588 -
Animals : An Open Access Journal From... Apr 2021This study isolates and identifies () AR, and studies its effect on the growth and health of weaned pigs. A strain from solid wine koji is isolated and identified...
This study isolates and identifies () AR, and studies its effect on the growth and health of weaned pigs. A strain from solid wine koji is isolated and identified using 26S rDNA analysis, and its culture conditions are optimized. Heat tolerance, bile salt tolerance, artificial gastric, and intestinal juice tolerance are evaluated. In our methodology, thirty 28 d Large White × Landrace × Rongchang weaned pigs were randomly divided into three groups with 10 barrows in each, and fed a maize-soybean meal diet and orally administered 0.85% saline (CK), 1 mL 1 × 10 cfu/mL (), and 1 mL 1 × 10 cfu/mL once daily for 28 days. A strain was identified and named AR. AR grew best in yeast extract peptone dextrose medium with pH 5.0 at 28 °C, 180 r/min and could tolerate 45 °C for 0.5 h, 0.2% pig bile salts, simulated gastric fluid, and 1.0% simulated intestinal fluid. Our results show that compared with the CK group, orally administered AR increases average daily gain, the ileal villus height, the ileal mucosal concentrations of occludin and zonula occluens-1, the serum glucose and total protein concentration, total superoxide dismutase, glutathione peroxidase, and total antioxidative capacity activity, the trypsin and lipase activity in jejunal and ileal contents, the jejunal and ileal mucosa mRNA levels of ALP, TNF-α, and TLR-2, and the relative abundance of Bacteroidetes, Actinobacteria, Succinivibrionaceae, Lachnospiraceae, and Prevotellaceae ( < 0.05). Compared with the CK group, oral administration of AR decreased the incidence of diarrhea, aspartate aminotransferase activity, alanine amino-transferase-activity, malondialdehyde, D-lactic acid and endotoxin content in serum, the mRNA level of aminopeptidase N of ileum mucosa, and the relative abundance of Proteobacteria, Clostridiaceae, Campylobacteraceae, Vibrionaceae, , and Pseudon ( < 0.05). Collectively, the study indicates that AR can tolerate high acidity and high bile salts, and has high survivability in the artificial gastric intestinal juice environment. Oral administration of AR improves the growth performance, reduces the incidence of diarrhea, enhances intestinal barrier function, and improves microflora in weaned pigs.
PubMed: 33924225
DOI: 10.3390/ani11041179 -
Antonie Van Leeuwenhoek Jan 2011Fungal pathogens such as Botrytis cinerea, Penicillium expansum and the Gloeosporioides group are mainly responsible for important economical losses of post-harvest... (Review)
Review
Fungal pathogens such as Botrytis cinerea, Penicillium expansum and the Gloeosporioides group are mainly responsible for important economical losses of post-harvest apples. Application of biological control agents (BCAs) is an emerging alternative to synthetic fungicides. However, before becoming an economically feasible alternative to chemical control, BCAs have to satisfy different requirements related to biological, technological and toxicological properties. The different steps for a successful strategy of disease control (selection, production and formulation, study of mechanisms of action, ecological characterization, molecular monitoring, pilot efficacy trials, registration) are reviewed in this paper considering the antagonistic yeast Pichia anomala strain K. This strain was selected for its high and reliable antagonistic activity against B. cinerea and P. expansum on apples. The studies of mode of action and ecological fitness are emphasized because they can lead to a better efficacy of strain K. Recently advanced molecular techniques have contributed to improving knowledge on the modes of action. Thanks to the identification of genes involved in biocontrol properties, the genetic basis of action mechanisms can be understood. That approach was adopted for P. anomala strain K and led to the identification of genes coding for exo-β-1,3-glucanases implicated in the efficacy. Based on that identification, a formulation involving β-1,3-glucans was developed and applied with higher efficacy in controlled conditions. The importance of ecological characterisation is also highlighted in the context of pre-harvest application of P. anomala strain K. UV light, temperature and humidity were identified as major factors influencing the strain K population. A model taking into consideration temperature and humidity was developed and could be useful in deciding whether pre-harvest treatment is sufficient to allow fast colonization of wounds prior to the arrival of wound pathogens, or whether it is wise to apply further post-harvest treatment to increase the yeast population density. This summary presenting 20 years of work also paid attention to practical application of strain K and its integration with other methods of control.
Topics: Antibiosis; Botrytis; Malus; Penicillium; Pest Control, Biological; Pichia; Plant Diseases
PubMed: 21222032
DOI: 10.1007/s10482-010-9541-2 -
Toxins Sep 2021Possible implications and applications of the yeast killer phenomenon in the fight against infectious diseases are reviewed, with particular reference to some... (Review)
Review
Possible implications and applications of the yeast killer phenomenon in the fight against infectious diseases are reviewed, with particular reference to some wide-spectrum killer toxins (KTs) produced by and other related species. A perspective on the applications of these KTs in the medical field is provided considering (1) a direct use of killer strains, in particular in the symbiotic control of arthropod-borne diseases; (2) a direct use of KTs as experimental therapeutic agents; (3) the production, through the idiotypic network, of immunological derivatives of KTs and their use as potential anti-infective therapeutics. Studies on immunological derivatives of KTs in the context of vaccine development are also described.
Topics: Anti-Infective Agents; Communicable Diseases; Cytotoxins; Humans; Killer Factors, Yeast; Saccharomycetales; Vaccine Development
PubMed: 34564659
DOI: 10.3390/toxins13090655 -
Foods (Basel, Switzerland) Nov 2022The co-fermentation of Saccharomyces cerevisiae and ester-producing yeasts is considered to be an effective way to improve the flavor and quality of fruit wine. In this...
The co-fermentation of Saccharomyces cerevisiae and ester-producing yeasts is considered to be an effective way to improve the flavor and quality of fruit wine. In this study, three kinds of ester-producing yeasts (Candida glabrata NCUF308.1, Pichia anomala NCUF306.1, and Wickerhamomyces anomalus NCUF307.1) and S. cerevisiae NCUF309.2 were used to simulate blueberry wine co-fermentation at different ratios. The results showed that, compared with S. cerevisiae NCUF309.2 fermentation (S), the population of S. cerevisiae NCUF309.2 in co-fermentation samples decreased to varying degrees, and the content of ethanol also decreased. The results also showed that the co-fermentation of C. glabrata NCUF308.1 and S. cerevisiae NCUF309.2 at the ratio of 1:1 (CS1), co-fermentation of P. anomala NCUF306.1 and S. cerevisiae NCUF309.2 at the ratio of 5:1 (PS5), and co-fermentation of W. anomalus NCUF307.1 and S. cerevisiae NCUF309.2 at the ratio of 5:1 (WS5) could significantly increase the content of ester compounds (p < 0.05), which was 3.29, 4.75, and 3.04 times that of the S sample, respectively. Among them, the sample of CS1 was characterized by phenethyl acetate and isoamyl acetate, while the samples of CS5 and PS5 were characterized by propyl octanoate and ethyl decanoate, and the sample of WS5 was characterized by 3-methylbutyl hexanoate. However, the contents of odor active compounds were higher in the CS1 sample. Therefore, the samples of CS1 had the potential to create the distinctive flavor of blueberry wine.
PubMed: 36429247
DOI: 10.3390/foods11223655 -
Microorganisms Apr 2023Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and... (Review)
Review
Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide. However, if only one type of yeast, specifically , was used in the fermentation process, the resulting wine would lack aroma and flavor and may be rejected by consumers. To produce wine with a desirable taste and aroma, non- yeasts are necessary. These yeasts contribute volatile aromatic compounds that significantly impact the wine's final taste. They promote the release of primary aromatic compounds through a sequential hydrolysis mechanism involving several glycosidases unique to these yeasts. This review will discuss the unique characteristics of these yeasts (, , , , , , , , and others) and their impact on wine fermentations and co-fermentations. Their existence and the metabolites they produce enhance the complexity of wine flavor, resulting in a more enjoyable drinking experience.
PubMed: 37317152
DOI: 10.3390/microorganisms11051178 -
Foods (Basel, Switzerland) Nov 2022Ethanol stress to yeast is well recognized and exists widely during the brewing process of alcohol products. is an important ester-producing yeast in the brewing...
Ethanol stress to yeast is well recognized and exists widely during the brewing process of alcohol products. is an important ester-producing yeast in the brewing process of Chinese and other alcohol products. Therefore, it is of great significance for the alcohol products brewing industry to explore the effects of ethanol stress on the growth metabolism of . In this study, the effects of ethanol stress on the growth, esters production ability, cell membrane integrity and reactive oxygen species (ROS) metabolism of NCU003 were studied. Our results showed that ethanol stress could inhibit the growth, reduce the ability of non-ethyl ester compounds production and destroy the cell morphology of NCU003. The results also showed that 9% ethanol stress produced excessive ROS and then increased the activities of antioxidant enzymes (superoxide dismutase, catalase, aseorbateperoxidase and glutathione reductase) compared to the control group. However, these increased antioxidant enzyme activities could not prevent the damage caused by ROS to NCU003. Of note, correlation results indicated that high content of ROS could promote the accumulation of malondialdehyde content, resulting in destruction of the integrity of the cell membrane and leading to the leakage of intracellular nutrients (soluble sugar and protein) and electrolytes. These results indicated that the growth and the non-ethyl ester compounds production ability of could be inhibited under ethanol stress by accumulating excessive ROS and the destruction of cell membrane integrity in .
PubMed: 36429336
DOI: 10.3390/foods11223744 -
Foods (Basel, Switzerland) Jun 2021Transcriptome analysis (TA) was conducted to characterize the transcriptome changes in postharvest disease-related genes of table grapes following treatment with...
Transcriptome analysis (TA) was conducted to characterize the transcriptome changes in postharvest disease-related genes of table grapes following treatment with induced with chitosan (1% /). In the current study, the difference in the gene expression of table grapes after treatment with induced with chitosan and that of a control group was compared 72 h post-inoculation. The study revealed that postharvest treatment of table grapes with induced with chitosan could up-regulate genes that have a pivotal role in the fruit's disease defense. The Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) results also confirmed that GO terms and the KEGG pathways, which have pivotal roles in plant disease resistance, were significantly enriched. The up-regulated genes of the treatment group have a unique function in the fruit's disease resistance compared to the control group. Generally, most genes in the plant-pathogen interaction pathway; the plant Mitogen-activated protein kinase (MAPK) signaling pathway; the plant hormone signal transduction pathway; the pathway of glutathione metabolism; the pathway of phenylalanine, tyrosine, and tryptophan biosynthesis; and the pathway of flavonoid biosynthesis were all up-regulated. These up-regulations help the fruit to synthesize disease-resistant substances, regulate the reactive oxygen species (ROS), enhance the fruit cell wall, and enrich hormone signal transduction during the pathogen's attack. This study is useful to overcome the lags in applying transcriptomics technology in postharvest pathology, and will provide insight towards developing other alternative methods to using bio-pesticides to control postharvest diseases of perishables.
PubMed: 34206622
DOI: 10.3390/foods10071451 -
Microbial Biotechnology Sep 2013Competition between microbial species is a product of, yet can lead to a reduction in, the microbial diversity of specific habitats. Microbial habitats can resemble... (Review)
Review
Competition between microbial species is a product of, yet can lead to a reduction in, the microbial diversity of specific habitats. Microbial habitats can resemble ecological battlefields where microbial cells struggle to dominate and/or annihilate each other and we explore the hypothesis that (like plant weeds) some microbes are genetically hard-wired to behave in a vigorous and ecologically aggressive manner. These 'microbial weeds' are able to dominate the communities that develop in fertile but uncolonized--or at least partially vacant--habitats via traits enabling them to out-grow competitors; robust tolerances to habitat-relevant stress parameters and highly efficient energy-generation systems; avoidance of or resistance to viral infection, predation and grazers; potent antimicrobial systems; and exceptional abilities to sequester and store resources. In addition, those associated with nutritionally complex habitats are extraordinarily versatile in their utilization of diverse substrates. Weed species typically deploy multiple types of antimicrobial including toxins; volatile organic compounds that act as either hydrophobic or highly chaotropic stressors; biosurfactants; organic acids; and moderately chaotropic solutes that are produced in bulk quantities (e.g. acetone, ethanol). Whereas ability to dominate communities is habitat-specific we suggest that some microbial species are archetypal weeds including generalists such as: Pichia anomala, Acinetobacter spp. and Pseudomonas putida; specialists such as Dunaliella salina, Saccharomyces cerevisiae, Lactobacillus spp. and other lactic acid bacteria; freshwater autotrophs Gonyostomum semen and Microcystis aeruginosa; obligate anaerobes such as Clostridium acetobutylicum; facultative pathogens such as Rhodotorula mucilaginosa, Pantoea ananatis and Pseudomonas aeruginosa; and other extremotolerant and extremophilic microbes such as Aspergillus spp., Salinibacter ruber and Haloquadratum walsbyi. Some microbes, such as Escherichia coli, Mycobacterium smegmatis and Pseudoxylaria spp., exhibit characteristics of both weed and non-weed species. We propose that the concept of nonweeds represents a 'dustbin' group that includes species such as Synodropsis spp., Polypaecilum pisce, Metschnikowia orientalis, Salmonella spp., and Caulobacter crescentus. We show that microbial weeds are conceptually distinct from plant weeds, microbial copiotrophs, r-strategists, and other ecophysiological groups of microorganism. Microbial weed species are unlikely to emerge from stationary-phase or other types of closed communities; it is open habitats that select for weed phenotypes. Specific characteristics that are common to diverse types of open habitat are identified, and implications of weed biology and open-habitat ecology are discussed in the context of further studies needed in the fields of environmental and applied microbiology.
Topics: Biota; Environmental Microbiology; Microbial Interactions; Selection, Genetic
PubMed: 23336673
DOI: 10.1111/1751-7915.12027