Candida dubliniensis is a yeast species that has only recently been differentiated from Candida albicans. C. dubliniensis colonization was initially associated with human immunodeficiency virus (HIV)-positive individuals. Because of the large proportion of AIDS patients in South Africa, we tested the generality of this association by assessing the prevalence of C. dubliniensis colonization amon...

yeasts, especially saccharomyces cerevisiae, are one of the oldest organisms with broad spectrum of applications, owing to their unique genetics and physiology. yeast extract, i.e. the product of yeast cells, is extensively used as nutritional resource in bacterial culture media. the aim of this study was to develop a simple, rapid and cost benefit process to produce the yeast extract. in this ...

Methods An ongoing prospective study conducted from June 2012October 2013 in 90 HIV seropositive patients presenting with various complaints. CSF and lymphnode aspirates were subjected to preliminary microscopic examination, c (Giemsa staining, mucicarmine staining, negative staining and Gram’s staining). Latex agglutination test was done for CSF samples. Sampls inoculated on SDA at 37C and 25C...

Aureobasidium pullulans, popularly known as black yeast, is one of the most widespread saprophytic fungus associated with wide range of terrestrial and aquatic habitats. The fungus has widely been employed in production of an economically important polysaccharide pullulan. Total 50 isolates of Aureobasidium pullulans were isolated from different flowers and leaves samples, out of which 10 therm...

Abstract Fatty acids are important compounds for insects, but the requirements essential fatty may differ between insect species. Most of acquired through insect’s diet; therefore, supplementing diet with baker’s yeast (Saccharomyces cerevisiae Meyen ex E.C. Hansen), which produces unsaturated acids, was predicted to affect acid composition insect. The tested black soldier fly (BSF) (Hermetia i...

Kombucha is a slightly sweet, acidic, carbonated, fermented beverage obtained by fermenting sugared tea (Camellia sinesis) with symbiotic bacteria. In the present study, kombucha was produced from black sinensis), grape (Vitis labrusca), mulberry (Morus nigra), and rosehip (Rosa canina) fruits. Its physicochemical, microbiological, sensory properties antimicrobial effects were investigated. Dur...

Kombucha is a fermented beverage that prepared traditionally by fermenting Symbiotic Culture of Bacteria and Yeast (SCOBY) with sugar black/green tea, which known as Camellia sinensis leaves. The previous study analyses the microbial composition can be obtained in production. Study shows yeast species acetic acid bacteria (AAB) are microorganisms involve fermentation process Kombucha. Some stud...