Candida albicans’ın Moleküler Tespiti İle Sütçü İneklerde Candida Mastitisi

Eldesouky, Ibrahim; Nayel, Mohamed; Khalaf, Doaa D.; Salama, Akram; Elsify, Ahmed; Ombarak, Rabee; El-Ballal, Salah; Effat, Mohamed; Shabrawy, Mona Al

doi:10.9775/kvfd.2015.14843

Cited by 3 publications

(1 citation statement)

References 15 publications

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“…Deteksi DNA cendawan dengan metode PCR saat ini dapat dilakukan dengan cepat, sensitif dan spesifik (Makimura, Murayama, and Yamaguchi, 1994;Hashim, Al-Kazaz, and Abdulmalek, 2013). Eldesouky et al (2016) dalam penelitiannya menggunakan metode PCR dengan primer spesies spesifik untuk 26S gen rRNA dari C. albicans. Hasil penelitiannya menunjukkan bahwa dari 12 strain fenotip teridentifikasi C. albicans, 8 dikonfirmasi oleh PCR.…”

Section: Diagnosa Mastitis Mikotikunclassified

Mycotic Mastitis in Ruminants

Yanuartono

Nururrozi

Indarjulianto

et al. 2019

JIIP

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ABSTRAK: Mastitis adalah penyakit yang disebabkan oleh berbagai macam mikroorganisme yang menyebabkan kerugian ekonomi yang besar dan kerusakan pada industri susu karena penurunan produksi susu, peningkatan biaya pengobatan dan pemusnahan hewan produktif. Terlepas dari prevalensi mastitis mikotik yang rendah jika dibandingkan dengan agen penyebab mastitis lain, akan tetapi kejadiannya telah meningkat secara signifikan selama dekade terakhir. Dalam beberapa tahun terakhir, cendawan telah sering dilaporkan di antara agen penyebab mastitis yang lain. Meskipun kapang dan khamir tersebar secara luas di alam, namun hanya khamir yang biasanya terlibat sebagai penyebab mastitis mikotik pada ruminansia. Infeksi intra mammae seperti mastitis yang disebabkan oleh cendawan biasanya dapat sembuh dengan sendirinya secara spontan, dan infeksi umumnya tidak bersifat sistemik. Mengingat arti penting mastitis mikotik tersebut, terutama dalam hal kerugian ekonomi, dalam artikel singkat ini kami mencoba membuat ulasan untuk membantu praktisi dan peternak dalam mengendalikan dan meminimalkan insiden mastitis mikotik Kata ABSTRACT: Mastitis is a disease caused by a wide variety of microorganisms that causes large economical loses and damages to the dairy industry by decreasing milk production and through increasing costs of antibiotic treatment and culling. In spite of the prevalence of mycotic mastitis is usually very low as compared to other agents of mastitis, but it has significantly increased during the last decade In recent years, fungal agents have been frequently reported among the causative agents for mastitis. Though moulds and yeasts are widely distributed in nature, only the yeasts are usually implicated as the cause of mycotic mastitis infections in ruminants. Given the importance of the disease, especially in terms of economic losses, in this short article we try to make a review to help practitioners and farmers in controlling and minimizing the incidence of mycotic mastitis.

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Section: Diagnosa Mastitis Mikotikunclassified

Mycotic Mastitis in Ruminants

Yanuartono

Nururrozi

Indarjulianto

et al. 2019

JIIP

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Evaluation of natural products as therapeutic alternatives for bovine mastitis and implications for future research

Ucella-Filho,

Ferreira,

Alves

et al. 2024

South African Journal of Botany

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What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods

et al. 2022

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The use of yeasts as starter cultures was boosted with the emergence of large-scale fermentations in the 20th century. Since then, Saccharomyces cerevisiae has been the most common and widely used microorganism in the food industry. However, Candida species have also been used as an adjuvant in cheese production or as starters for coffee, cocoa, vegetable, meat, beer, and wine fermentations. A thorough screening of candidate Candida is sometimes performed to obtain the best performing strains to enhance specific features. Some commonly selected species include C. pulcherrima (teleomorph Metschnikowia pulcherrima) (wine), C. parapsilosis (teleomorph Monilia parapsilosis) (coffee), C. famata (teleomorph Debaryomyces hansenii) (cheese), and C. zeylanoides (teleomorph Kurtzmaniella zeylanoides) and C. norvegensis (teleomorph Pichia norvegensis) (cocoa). These species are associated with the production of key metabolites (food aroma formation) and different enzymes. However, safety-associated selection criteria are often neglected. It is widely known that some Candida species are opportunistic human pathogens, with important clinical relevance. Here, the physiology and metabolism of Candida species are addressed, initially emphasizing their clinical aspects and potential pathogenicity. Then, Candida species used in food fermentations and their functional roles are reported. We recommended that Candida not be used as food cultures if safety assessments are not performed. Some safety features are highlighted to help researchers choose methods and selection criteria.

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Candida albicans’ın Moleküler Tespiti İle Sütçü İneklerde Candida Mastitisi

Cited by 3 publications

References 15 publications

Mycotic Mastitis in Ruminants

Mycotic Mastitis in Ruminants

Evaluation of natural products as therapeutic alternatives for bovine mastitis and implications for future research

What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods

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