Lodz University of Technology, Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Wolczanska 171/173, 90-924 Lodz, Poland.
Lodz University of Technology, Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Wolczanska 171/173, 90-924 Lodz, Poland.
Int J Food Microbiol. 2018 Aug 20;279:57-63. doi: 10.1016/j.ijfoodmicro.2018.05.002. Epub 2018 May 3.
Food-borne yeasts, excluding yeasts used as starter cultures, are commonly considered as food spoilage microorganisms. However, the incidence of non-C. albicans Candida (NCAC) infections has increased considerably over the past two decades. Although 15 Candida species are frequently identified as pathogens, a threat to human from food-borne Candida is poorly recognized. In the present study food-borne NCAC were characterized for the virulence factors, known to be associated with yeast pathogenicity. All food-borne strains in planktonic forms and 89% in biofilm structures represented biotypes established for C. albicans, and 61% demonstrated hemolytic activity. 56-94% of food-borne isolates formed biofilms on glass and biomaterials at a level comparable to clinical C. albicans. Nine out of eighteen tested food-borne NCAC strains (C. krusei, C. lusitaniae, C. famata, C. colliculosa, C. parapsilosis, C. tropicalis) showed similarity to clinical C. albicans in terms of their biotypes and the tested virulence factors, allocating them in a group of risk of potential pathogens. However, their capacity to grow at 37 °C seems to be the preliminary criterion in the study of potential virulence of food-borne yeasts.
食源酵母（不包括用作发酵剂的酵母）通常被认为是食物腐败微生物。然而，在过去的二十年中，非白念珠菌念珠菌（NCAC）感染的发病率显著增加。尽管有 15 种念珠菌物种常被鉴定为病原体，但人们对食源性念珠菌对人类的威胁认识不足。在本研究中，对与酵母致病性相关的已知毒力因子进行了食源 NCAC 的特征描述。浮游形式的所有食源性菌株和生物膜结构中的 89%代表了已建立的白念珠菌生物型，其中 61%具有溶血活性。56-94%的食源性分离株在玻璃和生物材料上形成了与临床白念珠菌相当的生物膜。在 18 株测试的食源性 NCAC 菌株中，有 9 株（克柔念珠菌、乳酒念珠菌、光滑念珠菌、科尔比氏念珠菌、近平滑念珠菌、热带念珠菌）在生物型和测试的毒力因子方面与临床白念珠菌相似，将其归为具有潜在病原体风险的一组。然而，它们在 37°C 下生长的能力似乎是研究食源性酵母潜在毒力的初步标准。
