Zupan Jure, Raspor Peter
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
J Microbiol Methods. 2008 May;73(2):100-4. doi: 10.1016/j.mimet.2008.02.009. Epub 2008 Mar 10.
A new method for quantification of yeast invasion into the agar medium was developed. Classical agar-invasion assays have been the methods of choice for determination of yeast invasion, but their main disadvantage is the lack of quantification. Our new Quantitative yeast agar-invasion test allows for quantitative measurements and enables sorting strains by their degree of invasiveness. The invasion abilities were measured for 10 clinical and non-clinical Saccharomyces cerevisiae strains and a strain of Candida albicans. Finally, the correlation between the degrees of strains invasiveness and their reported virulence was observed, proposing our assay as a method for quick determination of yeast virulence potential.
开发了一种用于定量酵母侵入琼脂培养基的新方法。经典的琼脂侵入试验一直是测定酵母侵入的首选方法，但其主要缺点是缺乏定量。我们新的酵母琼脂侵入定量试验能够进行定量测量，并能根据菌株的侵入程度进行分类。对10株临床和非临床酿酒酵母菌株以及1株白色念珠菌菌株的侵入能力进行了测定。最后，观察到菌株侵入程度与其报道的毒力之间的相关性，提出我们的试验可作为快速测定酵母毒力潜力的一种方法。
