Abstract
Candida glabrata is mostly good, but, at times, it is an opportunistic pathogen. Previously known as Torulopsis glabrata, it enjoyed a good reputation and was even present in starter cultures. Its haploid genome and lack of mating made it an attractive challenge for yeast genetics studies. However, more recently it has become better known due to its character as an emerging cause of candidiasis, and for its resistance to multidrugs that are employed for candidiasis treatment. While now classified as Candida glabrata, it is still not a good fit and tends to stand alone as a very unique yeast. In terms of sequence, it is dissimilar to other Candida yeast and most similar to Saccharomyces cerevisiae.
Highlights
Candida glabrata was previously known as Torulopsis glabrata
It is hypothesised that C. glabrata has evolved in similar fashion, gaining novel virulence traits and associated genes not found in closely related strains S. cerevisiae or C. albicans [16]
The exact mechanisms of phospholipase secretion in C. glabrata are not well understood, the regulation may be controlled in a similar manner to that which is observed in C. albicans
Summary
Candida glabrata was previously known as Torulopsis glabrata. Torulopsis is an obsolete genera with such yeast being reassigned into other genera including Cryptococcus and Candida [1]. C. glabrata has more recently been studied within African fermented food products in relation to assisting the digestion and absorption of minerals in the human gut and its ability to grow in the presence of phytate as a sole phosphate source [9] This was within a community of related yeast species that shared a similar ability, for example S. cerevisiae. Another example of African mawe, a local fermented food, looked into the dynamics of spontaneous fermentation and found the predominant yeast identified was Candida krusei, followed by C. glabrata and Kluyveromyces marxianus [9]. It is still obscure whether or not there are benefits to people in using C. glabrata in fermentation, there are certainly new opportunities for deeper research into the functionality of these yeasts in a positive light
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