A comparison of clinical and food Saccharomyces cerevisiae isolates on the basis of potential virulence factors

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 90, Issue 3, 2006, Pages 221-231

  de Llanos, Rosa ^a   Fernández Espinar, M Teresa ^a   Querol, Amparo ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Clinical strains; Industrial strains; Saccharomyces cerevisiae; Virulent factors

Indexed keywords

PHOSPHOLIPASE; PROTEINASE;

COMPARATIVE STUDY; PHENOTYPE; VIRULENCE; YEAST;

ARTICLE; CANDIDA ALBICANS; CONTROLLED STUDY; CRYPTOCOCCUS NEOFORMANS; ENZYME RELEASE; FUNGAL VIRULENCE; FUNGUS GROWTH; FUNGUS ISOLATION; NONHUMAN; PHENOTYPE; PRIORITY JOURNAL; SACCHAROMYCES BOULARDII; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; WINE;

ANIMALS; FOOD MICROBIOLOGY; MYCOSES; SACCHAROMYCES CEREVISIAE; TEMPERATURE; VIRULENCE FACTORS;

CANDIDA ALBICANS; FILOBASIDIELLA NEOFORMANS; SACCHAROMYCES CEREVISIAE;

EID: 33748173328     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10482-006-9077-7     Document Type: Article

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