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  2. Candida oleophila - Wikipedia

    en.wikipedia.org/wiki/Candida_oleophila

    Candida oleophila is a yeast, which is part of Aspire, a product that is used in commercial settings, and is recommended to control postharvest decay of fruit and vegetables. A species of yeast in the genus Candida has a hairpin structure shaped like a dumbbell called SMRTbell. One of the main modes of action is competition for nutrients and space.

  3. 3M Food Safety Launches 48-Hour Yeast and Mold Indicator Test

    www.aol.com/2013/09/17/3m-food-safety-launches...

    PAUL, Minn.--(BUSINESS WIRE)-- 3M Food Safety announces the global launch of the 3M™ Petrifilm™ Rapid Yeast and Mold Count Plate, an indicator test that enables the detection of

  4. Is This Toxic Mold? How To Know If It's In Your House—And Why ...

    www.aol.com/toxic-mold-know-house-why-184500544.html

    The doctor found mycotoxins (naturally occurring toxins produced by certain molds) in her urine and finally recommended mold testing in Baehr’s home. ... There is no blood test for mold, per the ...

  5. Yeast - Wikipedia

    en.wikipedia.org/wiki/Yeast

    Candida is commonly found as a commensal yeast in the mucous membranes of humans and other warm-blooded animals. However, sometimes these same strains can become pathogenic. The yeast cells sprout a hyphal outgrowth, which locally penetrates the mucosal membrane, causing irritation and shedding of the tissues. [120]

  6. Candida (fungus) - Wikipedia

    en.wikipedia.org/wiki/Candida_(fungus)

    Many species are found in gut flora, including C. albicans in mammalian hosts, whereas others live as endosymbionts in insects. [5] [6] [7] Systemic infections of the bloodstream and major organs (candidemia or invasive candidiasis), particularly in patients with an impaired immune system (immunocompromised), affect over 90,000 people a year in ...

  7. Mother of vinegar - Wikipedia

    en.wikipedia.org/wiki/Mother_of_vinegar

    Mother of vinegar in a bottle. Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria (AAB).

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