AUTHOR=Pérez-Torrado Roberto , Querol Amparo 

TITLE=Opportunistic Strains of Saccharomyces cerevisiae: A Potential Risk Sold in Food Products

JOURNAL=Frontiers in Microbiology

VOLUME=6

YEAR=2016

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2015.01522

DOI=10.3389/fmicb.2015.01522

ISSN=1664-302X

ABSTRACT=<p>In recent decades, fungal infections have emerged as an important health problem associated with more people who present deficiencies in the immune system, such as HIV or transplanted patients. <italic>Saccharomyces cerevisiae</italic> is one of the emerging fungal pathogens with a unique characteristic: its presence in many food products. <italic>S. cerevisiae</italic> has an impeccably good food safety record compared to other microorganisms like virus, bacteria and some filamentous fungi. However, humans unknowingly and inadvertently ingest large viable populations of <italic>S. cerevisiae</italic> (home-brewed beer or dietary supplements that contain yeast). In the last few years, researchers have studied the nature of <italic>S. cerevisiae</italic> strains and the molecular mechanisms related to infections. Here we review the last advance made in this emerging pathogen and we discuss the implication of using this species in food products.</p>