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.
Key words: Candida spp.; Bakery foods; PCR; Saccharomyces spp.
|
