Search results
Results from the WOW.Com Content Network
Cryptococcus is a genus of fungi in the family Cryptococcaceae that includes both yeasts and filamentous species. The filamentous, sexual forms or teleomorphs were formerly classified in the genus Filobasidiella , while Cryptococcus was reserved for the yeasts.
Cryptococcus neoformans is an encapsulated basidiomycetous yeast [1] belonging to the class Tremellomycetes and an obligate aerobe [2] that can live in both plants and animals. Its teleomorph is a filamentous fungus , formerly referred to Filobasidiella neoformans .
The majority of Cryptococcus species live in the soil and do not cause disease in humans. Cryptococcus neoformans is the major human and animal pathogen. Papiliotrema laurentii and Naganishia albida, both formerly referred to Cryptococcus, have been known to occasionally cause moderate-to-severe disease in human patients with compromised immunity.
In the United States, the incidence of cryptococcosis is estimated to be about 0.4-1.3 cases per 100,000 population and 2-7 cases per 100,000 in people affected with AIDS with a case fatality ratio of about 12%. Since 1990 the incidence of AIDs-associated cryptococcosis has fallen by 90% due to the proliferation of antiretroviral therapy.
Cryptococcus gattii, formerly known as Cryptococcus neoformans var. gattii, is an encapsulated yeast found primarily in tropical and subtropical climates. Its teleomorph is Filobasidiella bacillispora , a filamentous fungus belonging to the class Tremellomycetes .
The genus Filobasidiella forms basidia on hyphae but the main infectious stage is more commonly known by the anamorphic yeast name Cryptococcus, e.g. Cryptococcus neoformans [19] and Cryptococcus gattii. [18] The dimorphic Basidiomycota with yeast stages and the pleiomorphic rusts are examples of fungi with anamorphs, which are the asexual ...
The yeast of the genus Zygosaccharomyces have had a long history as spoilage yeasts within the food industry. This is mainly because these species can grow in the presence of high sucrose, ethanol, acetic acid , sorbic acid , benzoic acid , and sulfur dioxide concentrations, [ 74 ] representing some of the commonly used food preservation methods.
[2] [3] [4] It has utility for research and clinical care. It was created by, and is named after, Raymond Sabouraud in 1892. In 1977 the formulation was adjusted by Chester W. Emmons when the pH level was brought closer to the neutral range and the dextrose concentration lowered to support the growth of other microorganisms.