Saccharomyces cerevisiae
The L-A virus of Saccharomyces cerevisiae is a single-segment 4.6kbp double-stranded (dsRNA) virus encoding only a major coat protein (‘Gag’, with an mRNA-decapping activity) and an RNA-dependent RNA polymerase (Pol), made as a Gag–Pol fusion protein using a –1 ribosomal frameshift mechanism.

From: Encyclopedia of Virology (Third Edition), 2008

https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae

------------------------------------https://www.frontiersin.org/articles/10.3389/fmicb.2015.01522/full
Opportunistic Strains of Saccharomyces cerevisiae: A Potential Risk Sold in Food Products
Roberto Pérez-Torrado† Amparo Querol*†
Food Biotechnology Department, Instituto de Agroquímica y Tecnología de los Alimentos – Consejo Superior de Investigaciones Científicas, Valencia, Spain
In recent decades, fungal infections have emerged as an important health problem associated with more people who present deficiencies in the immune system, such as HIV or transplanted patients. Saccharomyces cerevisiae is one of the emerging fungal pathogens with a unique characteristic: its presence in many food products. S. cerevisiae has andimpeccably good food safety record compared to other microorganisms like virus, bacteria and some filamentous fungi. However, humans unknowingly and inadvertently ingest large viable populations of S. cerevisiae (home-brewed beer or dietary supplements that contain yeast). In the last few years, researchers have studied the nature of S. cerevisiae strains and the molecular mechanisms related to infections. Here we review the last advance made in this emerging pathogen and we discuss the implication of using this species in food products.

Introduction

Fungal infections are an extremely important health problem. According to numerous studies, Candida albicans and other Candida species are the most remarkable pathogenic fungi which cause some 7000-28000 nosocomial infections annually (Pfaller and Diekema, 2007). The general characteristic of fungal infection is that it is produced as a result of reduced immunity. Most fungal pathogens are classified as opportunistic. This concept implies that under normal conditions, these organisms are not capable of producing infection but, when host defenses are weakened, there is room for them to prosper and to generate a health problem. Another general characteristic of fungal infections is that they are frequently moderated and localized. However, fungal pathogens are able to produce fungal disease, systemic infection, and even death in the worst scenarios.

In the last century, fungal infection cases have dramatically increased, especially in developed countries. One work has shown that the number of cases of sepsis produced by fungal organisms in the USA has increased by 207% between 1979 and 2000 (Martin et al., 2003). This phenomenon is associated with the appearance of medical techniques, such as the use of broad-spectrum antibiotics, the use of intravenous catheters, how intensive care units are organized, increased number of organ transplants, or the development of cytotoxic chemotherapies. On top of that, pandemics like HIV/AIDS have exponentially increased the number of patients with impaired immunity. In fact, fungal disease was extremely rare before all these changes occurred.

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Many Blessings,
CrystalRiver