Pichia kudriavzevii (formerly Candida krusei[1][2]) is a budding yeast (a species of fungus) involved in chocolate production. P. kudriavzevii is an emerging fungal nosocomial pathogen[3] primarily found in the immunocompromised and those with hematological malignancies. It has natural resistance to fluconazole, a standard antifungal agent. It is most often found in patients who have had prior fluconazole exposure, sparking debate and conflicting evidence as to whether fluconazole should be used prophylactically. Mortality due to P. kudriavzevii fungemia is much higher than the more common C. albicans. Other Candida species that also fit this profile are C. parapsilosis, C. glabrata, C. tropicalis, C. guillermondii and C. rugosa.
| Pichia kudriavzevii | |
|---|---|
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| Pichia kudriavzevii growth on Sabouraud dextrose agar | |
Scientific classification 
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| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Pichiaceae |
| Genus: | Pichia |
| Species: | P. kudriavzevii
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| Binomial name | |
| Pichia kudriavzevii Boidin, Pignal & Besson (1965)
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| Synonyms | |
P. kudriavzevii can be successfully treated with voriconazole, amphotericin B, and echinocandins (micafungin, caspofungin, and anidulafungin).[citation needed]
Role in chocolate production
editCacao beans have to be fermented to remove the bitter taste and break them down. This takes place with two fungi: P. kudriavzevii and Geotrichum. Most of the time, the two fungi are already present on the seed pods and seeds of the cacao plant, but specific strains are used in modern chocolate making. Each chocolate company uses its own strains, which have been selected to provide optimum flavor and aroma to the chocolate. The yeasts produce enzymes to break down the pulp on the outside of the beans and generate acetic acid, killing the cacao embryo inside the seed, developing a chocolatey aroma and eliminating the bitterness in the beans.[citation needed]
Growth and Metabolism
edit
P. kudriavzevii grows at a maximum temperature of 43–45 °C (109–113 °F). Candida species are a major differential diagnosis and these generally require biotin for growth and some have additional vitamin requirements, but P. kudriavzevii can grow in vitamin-free media. Also, P. kudriavzevii grows on Sabouraud's dextrose agar as spreading colonies with a matte or a rough whitish-yellow surface, in contrast to the convex colonies of Candida spp. This characteristic, together with its "long grain rice" appearance on microscopy, helps the definitive identification of the species.
References
edit- ^ a b Borman AM, Johnson EM (2021). "Name Changes for Fungi of Medical Importance, 2018 to 2019". J Clin Microbiol. 59 (2). doi:10.1128/JCM.01811-20. PMC 8111128. PMID 33028600.
- ^ a b Kidd SE, Abdolrasouli A, Hagen F (2023). "Fungal Nomenclature: Managing Change is the Name of the Game". Open Forum Infect Dis. 10 (1): ofac559. doi:10.1093/ofid/ofac559. PMC 9825814. PMID 36632423.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ Mastromarino P, Vitali B, Mosca L (July 2013). "Bacterial vaginosis: a review on clinical trials with probiotics" (PDF). The New Microbiologica. 36 (3): 229–238. PMID 23912864.
Further reading
edit- Hautala T, Ikäheimo I, Husu H, Säily M, Siitonen T, Koistinen P, et al. (August 2007). "A cluster of Candida krusei infections in a haematological unit". BMC Infectious Diseases. 7: 97. doi:10.1186/1471-2334-7-97. PMC 1988815. PMID 17711592.
- Pfaller MA, Diekema DJ, Gibbs DL, Newell VA, Nagy E, Dobiasova S, et al. (February 2008). "Candida krusei, a multidrug-resistant opportunistic fungal pathogen: geographic and temporal trends from the ARTEMIS DISK Antifungal Surveillance Program, 2001 to 2005". Journal of Clinical Microbiology. 46 (2): 515–521. doi:10.1128/JCM.01915-07. PMC 2238087. PMID 18077633.
External links
edit- Volk T (February 2006). "Candida krusei, Geotrichum, and Acaulospora scrobiculata, a trio of fungi needed for making chocolate for Valentine's day". University of Wisconsin-La Crosse.
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