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Fungi important in epidemiology noted in drinking water

100%
Biedunkiewicz A., Dynowska M., Ejdys E., Sucharzewska E., Kubiak D., Kulesza K.
Annals of Parasitology
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2016
|
tom 62
|
nr Suppl.
2

Yeasts and yeast-like fungi as an element of purity assessment of surface waters

80%
Biedunkiewicz A., Baranowska E.
Polish Journal of Environmental Studies
|
2011
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tom 20
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nr 2
The aim of our study was to determine species biodiversity of yeasts and yeast-like fungi in the stratum of surface water of Lake Tyrsko, as well as to evaluate the condition of waters of that lake based on the isolated species of fungi. The study was carried out from June 2007 to June 2008. The isolation and determination of the number of fungal colonies were conducted with the use of the membrane filter method. Fungal diagnostics were conducted based on the morphological and biochemical characteristics of the fungi. These characteristics were additionally used for taxonomic identification. In the course of the study we isolated 56 species of yeasts and yeast-like fungi belonging to 26 genera, with the predominating genus being Kluyveromyces (13 species), followed by less frequent genera: Candida (8 species), and Debaryomyces (7 species). The highest number of isolates were obtained in the spring (51), fewer in the summer (36), and the lowest in autumn (15). Species indicatory of the self-purifying process of the water examined were frequently isolated (Debaryomyces hansenii, Pichia membranifaciens). Results obtained in the study confirm suggestions of other authors that yeasts and yeast-like fungi may be useful as indicatory organisms showing the extent and character of water contamination and as bioindicators of sanitary and hygienic evaluation of water.
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Kultury starterowe jako glowny parametr sterowania jakoscia wedlin dojrzewajacych

80%
Albin M.
Gospodarka Mięsna
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1999
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tom 51
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nr 04
44
4
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Factors predisposing school staff to fungal infections

80%
Ejdys E., Dynowska M., Sucharzewska E., Biedunkiewicz A., Kubiak D.
Annals of Parasitology
|
2016
|
tom 62
|
nr Suppl.
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Yeast occurrence in herring products and processing environment and their biochemical peculiarities

61%
Paskevicius A., Varnaite R.
Polish Journal of Food and Nutrition Sciences
|
2010
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tom 60
|
nr 4
The aim of this work was to ascertain yeast contamination of raw herring, the processed products and manufacturing environment, and to evaluate biochemical peculiarities of dominant species of the isolated yeasts, which could have influenced the product quality. A total of 36 yeast strains were isolated from herring products, raw material and their production environment during the manufacturing process. These yeasts were identified as 8 species belonging to Saccharomyces, Candida, Pichia, Rhodotorula, Debaryomyces, Yarrowia yeast genera. Saccharomyces cerevisiae and Candida glabrata yeasts dominated in herring products. Candida blankii, Debaryomyces hansenii var. hansenii, Yarrowia lipolytica, and C. glaebosa yeasts were isolated from raw herring. The studies on contamination of the production room air, equipment, dishes, packing and other surfaces showed that the majority of samples were infected by Saccharomyces cerevisiae and Candida glabrata yeasts that were also found in the processed herring production. Research on enzymatic activity showed that yeasts Pichia membranifaciens and Debaryomyces hansenii var. hansenii exhibited proteolytic activity, while Yarrowia lipolytica – lipolytic activity. Based on the preliminary study results of assimilation and fermentation of carbon sources as well as proteolytic and lipolytic activities, this could have had the negative influence upon the product quality.
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