Veterinary Research Notes (Jan 2021)

Isolation and molecular identification of Candida spp. and Saccharomyces spp. from bakery products and their impact on public health

  • Shurya Khanam,
  • Md. Ahosanul Haque Shahid,
  • Md. Muket Mahmud,
  • Md. Zawad Hossain,
  • Mst. Minara Khatun,
  • KHM Nazmul Hussain Nazir

DOI
https://doi.org/10.5455/vrn.2021.a1
Journal volume & issue
Vol. 1, no. 1
pp. 1 – 5

Abstract

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Objectives: The purpose of this study was to isolate and identify Candida spp. and Saccharomyces spp. from bakery products (bread and cake) using a range of cultural (e.g., colony shape, size, color, elevation, surface edge, consistency, etc.) and morphological (e.g., cell shape, bud, etc.) features. Materials and Methods: Cake and bread samples (n = 40) were obtained from various retail out¬lets in Bangladesh Agricultural University (BAU), Mymensingh. The samples were collected asep¬tically and transferred to the Department of Microbiology and Hygiene at BAU, Mymensingh, for analysis. Processed samples were inoculated onto Potato Dextrose Agar media and incubated at a humidity of 75% for 5-7 days at 28°C. The fungi were primarily identified based on their colony structures. DNA was extracted from suspected colonies and was used for the detection of Candida spp. and Saccharomyces spp. using genus-specific primers (ITS-1 and ITS-4). Results: Candida spp. and Saccharomyces spp. had a combined prevalence of 50% (n = 20/40; p < 0.05). Candida spp. was identified in 15% (n = 6/40) of the fungi, while Saccharomyces spp. was detected in 35% (n = 14/40). Conclusion: In conclusion, it can be stated that bakery foods have a significant impact on human fungal infection in Bangladesh. [Vet. Res. Notes 2021; 1(1.000): 1-5]

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