Estudio comparativo entre aislados clínicos y no clínicos de S. cerevisiae y su papel como patógeno emergente.
Saccharomyces cerevisiae has traditionally been used in industrial fermentative processes, beer and wine production, baking, and as a nutritional supplement or even as a probiotic. This is the case of the probiotic strain of this species, S. cerevisiae var. boulardii which has been widely used in Europe to treat several types of diarrhoea. Although S. cerevisiae and S. boulardii have commonly been considered as safe microorganism, this concept has changed due to an increased number of human infections. Consequently, S. cerevisiae is now considered an emerging opportunistic pathogen that can cause clinically relevant infections, mainly associated with immunocompromised patients. With the aim of know the possible role of this yeast as an opportunistic pathogen, the present work tackles a comparative study between clinical and no clinical isolates of S. cerevisiae from different point of view. This study could be of great interest for all food industry that include S. cerevisiae inside their preparation, just as in the hospital environment, warning of the risk that entail the administration of products which contain the above mentioned yeast to immunosuppressed person.