Full Length Research Paper
References
|
Aggarwal N, Bhateja S, Arora G, Yasmin T (2018). Candidiasis- The Most Common Fungal Infection of Oral Cavity. Biomedical Journal of Scientific and Technical Research 8(3):6487-6491. |
|
|
Alexander BD, Johnson MD, Pfeiffer CD, Jimenez-Ortigosa C, Catania J, Booker R, Castanheira M, Messer SA, Perlin DS, Pfaller MA (2013). Increasing echinocandin resistance in Candida glabrata: Clinical failure correlates with presence of FKS mutations and elevated minimum inhibitory concentrations. Clinical Infectious Diseases 56(12):1724-1732. |
|
|
Atobla K, Kouadio-Ngbesso N, Oumarou TF, Dadié A, Niamké S (2020). Safety Assessment of Street Hot Beverages Made of Coffee, Tea, Milk or Cocoa Consumed in Abidjan City. American Journal of Food and Nutrition 8(2):23-31. |
|
|
Atobla K, Blé YC, Kouamé ND, Benié CKD, Adjehi D, Niamké S (2021). Gender Consumption, Microbial Profile and Potential Risk of Hot Beverages of Coffee, Tea, Milk or Cocoa Sold by Street Vendors in Abidjan, Côte d'Ivoire. Food Science and Quality Management 105:32-41. |
|
|
Bader O, Weig M, Taverne-Ghadwal L, Lugert R, Groß U, Kuhns M (2011). Improved clinical laboratory identification of human pathogenic yeasts by matrix-assisted laser desorption ionization time-of-flight mass spectrometry. Clinical Microbiology and Infection 17(9):1359-1365. |
|
|
Bastidas RJ, Heitman J (2009). Trimorphic stepping stones pave the way to fungal virulence. Proceedings of the National Academy of Sciences of the United States of America 106(2):351-352. |
|
|
Bekatorou A, Psarianos C, Koutinas AA (2006). Production of food grade yeasts. Food Technology and Biotechnology 44(3):407-415. |
|
|
Bille E, Dauphin B, Leto J, Bougnoux, M-E, Beretti J-L, Lotz A. Suarez S, Meyer J, Join-Lambert O, Descamps P, Grall N, Mory F, Dubreuil L, Berche P, Nassif X, Ferroni A (2012). MALDI-TOF MS andromas strategy for the routine identification of bacteria, mycobacteria, yeasts, aspergillus spp. and positive blood cultures. Clinical Microbiology and Infection 18(11):1117-1125. |
|
|
Coulin P, Farah Z, Assanvo J, Spillmann H, Puhan Z (2006). Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation. International Journal of Food Microbiology 106(2):131-136. |
|
|
Delma ST, Patricia LC, David K (2011). Coevolution of Morphology and Virulence in Candida Species. Eukaryotic Cell 10(9):1173-1182. |
|
|
Greppi A, Rantisou K, Padonou W, Hounhouigan J, Jespersen L, Jakobsen M, Cocolin L (2013). Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin. International Journal of Food Microbiology 165:200-207. |
|
|
Hutzler M, Riedl R, Koob J, Jacob F (2012). Fermentation and Spoilage Yeasts and their Relevance for the Beverage Industry - A Review. Brewing Science 65(3):33-52. |
|
|
Iriart X, Lavergne R.-A, Fillaux J, Valentin A, Magnaval J-F, Berry A, Cassaing S (2012). Routine identification of medical fungi by the new vitek MS matrixassisted laser desorption ionization-time of flight system with a new time effective strategy. Journal of Clinical Microbiology 50(6):2107-2110. |
|
|
Jesperson L, Nielson DS, Hønholt S, Jakobsen M (2005). Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans. FEMS Yeast Research 5(4-5):441-453. |
|
|
Johansen PG, Owusu-Kwarteng J, Parkouda C, Padonou SW, Jespersen L (2019). Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa. Frontiers in Microbiology 10(1789):1-22. |
|
|
Johnson EA (2013). Biotechnology of non-Saccharomyces yeasts - the basidiomycetes. Applied Microbiology and Biotechnology 97(17):7563-7577. |
|
|
Khattab RMS, Abdel-Hadi MA, Abo-Dahab FN, Atta MO (2016). Isolation, Characterization, and Identification of Yeasts Associated with Foods from Assiut City, Egypt. British Microbiology Research Journal 13(1):1-10. |
|
|
Klevay MJ, Ernst EJ, Hollanbaugh JL, Miller JG, Pfaller MA, Diekema DJ (2008). Therapy and outcome of Candida glabrata versus Candida albicans bloodstream infection. Diagnostic Microbiology and Infectious Disease 60(3):273-277. |
|
|
Lo CI, Fall B, Sambe-Ba B, Flaudrops C, Faye N, Mediannikov O, Sokhna C, Wade B, Raoult D, Fenollar F (2017). Value of matrix assisted laser desorption ionization-time of flight (MALDI-TOF) mass spectrometry in clinical microbiology and infectious diseases in Africa and tropical areas. African Journal of Microbiology Research 11(35):1360-1370. |
|
|
Mogmenga I, Somda KM, Keita I, Traoré AS (2017). Evaluation of hygienic quality of ferment of local beer - dolo ? used as condiment in Burkina Faso. African Journal of Biotechnology 16(26):1449-1456. |
|
|
Moran GP, Sullivan DJ, Coleman DC (2002). Emergence of non-Candida albicans Candida species as pathogens, pp. 37-54. In Calderone RA (ed.), Candida and candidiasis. ASM Press, Washinton, DC. |
|
|
Ogunremi OR, Banwo K, Sanni AI (2017). Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application. Current Opinion in Food Science 13:38-43. |
|
|
Oyewole OB (2001). Characteristics and significance of yeasts involvement in cassava fermentation for fufu production. International Journal of Food Microbiology 65(3):213-218. |
|
|
Pfaller MA, Diekema DJ (2004). Twelve years of fluconazole in clinical practice: Global trends in species distribution and fluconazole susceptibility of bloodstream isolates of Candida. Clinical Microbiology and Infection 10(1):11-23. |
|
|
Posteraro B, De Carolis E, Vella A, Sanguinetti M (2013). MALDI-TOF mass spectrometry in the clinical mycology laboratory: identification of fungi and beyond. Expert Review of Proteomics 10(2):151-164. |
|
|
Ramadani SH, Abulreesh HH (2010). Isolation and Identification of Yeast Flora in Local Kombucha Sample: AL NABTAH. Umm Al-Qura University. Journal of Applied Sciences 2(1):42-51. |
|
|
Romano P, Capece A, Jespersen L (2006). Taxonomic and ecological diversity of food and beverage yeasts, in The Yeast Handbook, eds. Querol A, Fleet G (Berlin: Springer) pp. 13-53. |
|
|
Santos C, Lima N, Sampaio P, Pais C (2011). Matrix-assisted laser desorption/ionization time-of-flight intact cell mass spectrometry to detect emerging pathogenic Candida species. Diagnostic Microbiology and Infectious Disease 71(3):304-308. |
|
|
Sipiczki M (2011). Dimorphic cycle in Candida citri sp. nov., a novel yeast species isolated from rotting fruit in Borneo. FEMS Yeast Research 11(2):202-208. |
|
|
Sudbery P, Berman J, Gow NAR (2004). The distinct morphogenic states of Candida albicans. Trends in Microbiology 12(7):317-324. |
|
|
Suzzi G (2011). From wild strain to domesticated strain: the philosophy of microbial diversity in foods. Frontiers in Microbiology 2:169. |
|
|
Tankoano A, Sawadogo-lingani H, Savadogo A, Kabore D, Traore Y (2017). Study of the process and microbiological quality of Gappal, a fermented food from Burkina Faso based on milk and millet dough. International Journal of Multidisciplinary and Current Research 5:104-110. |
|
|
Turner SA, Butler G (2014). The Candida Pathogenic Species Complex. Cold Spring Harbor Perspective in Medicine 4(9):a019778:1-17. |
|
|
Ubeda JF, Maldonado M, Briones AI, Gonzalez FJ (2014). Bio-prospecting of Distillery Yeasts as Bio-control and Bioremediation Agents. Current Microbiology 68(5):594-602. |
|
|
Viljoen B (2006). Yeast ecological interactions. Yeast'yeast, yeast'bacteria, yeast'fungi interactions and yeasts as biocontrol agents, in yeasts in food and beverages, eds. A. Querol and G. Fleet (Berlin: Springer) pp. 83-110. |
|
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
