Pichia kudriavzevii
Pichia kudriavzevii
Pichia kudriavzevii (pronunciation: /ˈpiːkɪə kʊdriːɑːvˈzeɪviː/) is a species of yeast that is commonly found in various environments, including food, beverages, and clinical samples.
Etymology
The name Pichia kudriavzevii is derived from the name of the Russian microbiologist, N.P. Kudriavzev, who made significant contributions to the study of yeasts.
Description
Pichia kudriavzevii is a saccharomycete yeast, which means it belongs to a class of fungi that includes many species used in baking and brewing. It is a haploid organism, meaning it has a single set of chromosomes. This yeast is capable of both fermentation and respiration, depending on the availability of oxygen.
Clinical Significance
Pichia kudriavzevii has been identified as a cause of fungemia, a condition characterized by the presence of fungi or yeasts in the blood. It is also associated with other types of infection, particularly in immunocompromised individuals.
Related Terms
External links
- Medical encyclopedia article on Pichia kudriavzevii
- Wikipedia's article - Pichia kudriavzevii
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