These yeasts can cause dangerous diseases

Does the food industry use drug-resistant yeasts?

Drug-resistant clinical yeast infections are a major cause of species previously considered non-pathogenic and commonly used in the biotechnology and food industries. It is a strain of yeast resistant to drugs called Candida krusei.

Researchers at University College Dublin in Ireland have discovered in their recent research that a yeast strain resistant to drugs is one of the five most common causes of clinical infection yeast. The doctors published the results of their study in the English magazine "PLOS Pathogens".

Yeast species responsible for an increase in morbidity and mortality

Candida krusei is a yeast resistant strain of drugs and one of the five most common causes of clinical yeast infections. According to experts, this yeast strain is responsible for a significant increase in morbidity and mortality in immunocompromised patients. On the other hand, another yeast species called Pichia kudriavzevii has been clbadified as safe because it has been used for centuries to produce food products such as cocoa, fermented milk and corn drinks. Always in biotechnology, this yeast plays an increasingly important role in the production of bioethanol and high quality chemicals. Until now, however, relatively few genetic or genomic studies have been performed on strains of C. krusei and P. kudriavzevii, explain the authors of the study.

Two types of yeast almost identical

In their study, scientists sequenced the genomes of 30 and the natural strains of these two species. The results show conclusively that it is the same species, their genomes being identical to 99.6%. In addition, both species have similar levels of resistance to antifungal agents, say doctors.

Industrial strains of yeast can cause disease

Results suggest that industrial yeast strains are capable of causing disease in humans, Experts should be wary of the use of strains of P. drug-resistant kudriavzevii for biotechnology and food applications.

Drug resistance limits must be limited

It may be advisable to use non-pathogenic Pichia strains to consider possible alternatives for certain industrial applications, says author of the Alexander Douglbad study from University College Dublin. Limit values ​​for P. kudriavzevii strains, which are used especially in the food industry, should be limited, say the researchers. If it was suggested that drug-resistant Candida albicans be used to make food, this plan would be immediately rejected. Apparently, the use of Candida krusei does not bother anyone because food manufacturers use a different name, says Professor Ken Wolfe of University College Dublin. (As)