questionsmedicales.fr
Eucaryotes
Champignons
Levures
Saccharomyces
Saccharomyces : Questions médicales fréquentes
Termes MeSH sélectionnés :
Diagnostic
5
Infections fongiques
Saccharomyces
Diagnostic microbiologique
Tests de laboratoire
Saccharomyces
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Saccharomyces
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Saccharomyces
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Saccharomyces
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Hygiène
Saccharomyces
Prévention
Probiotiques
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Prévention
Traitements
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Traitement alternatif
Probiotiques
Saccharomyces
Santé intestinale
Antibiotiques
Saccharomyces
Traitement
Prévention
Saccharomyces
Hygiène
Complications
5
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Saccharomyces
Infections fongiques
Infections récurrentes
Saccharomyces
Complications
Personnes âgées
Saccharomyces
Complications
Mortalité
Saccharomyces
Infections fongiques
Gestion des complications
Saccharomyces
Traitement
Facteurs de risque
5
Facteurs de risque
Saccharomyces
Immunodépression
Diabète
Saccharomyces
Infections fongiques
Antibiotiques
Saccharomyces
Flore intestinale
Personnes âgées
Saccharomyces
Facteurs de risque
Stress
Saccharomyces
Immunodépression
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"@type": "Question",
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"@type": "Question",
"name": "Y a-t-il des risques pour les personnes âgées ?",
"position": 23,
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"@type": "Question",
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"position": 24,
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"@type": "Question",
"name": "Quels sont les principaux facteurs de risque pour Saccharomyces ?",
"position": 26,
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"@type": "Question",
"name": "Le diabète augmente-t-il le risque d'infection par Saccharomyces ?",
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"@type": "Question",
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Expert en Médecine, Optimisation des Parcours de Soins et Révision Médicale
Validation scientifique effectuée le 24/02/2025
Contenu vérifié selon les dernières recommandations médicales
4 publications dans cette catégorie
Affiliations :
School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300350, China.
Publications dans "Saccharomyces" :
4 publications dans cette catégorie
Affiliations :
School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300350, China. wenyulu@tju.edu.cn.
Key Laboratory of System Bioengineering (Tianjin University), Ministry of Education, Tianjin, 300350, China. wenyulu@tju.edu.cn.
SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin, 300350, China. wenyulu@tju.edu.cn.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
Department of Chemical and Biomolecular Engineering, University of California, Los Angeles, CA 90095, United States; Department of Chemistry and Biochemistry, University of California, Los Angeles, CA 90095, United States. Electronic address: yitang@ucla.edu.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
Department of Biotechnology, Delft University of Technology, Delft, The Netherlands.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300350, China.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
College of Life Sciences, Capital Normal University, Beijing, China.
Shanxi Provincial People's Hospital, Taiyuan, Shanxi, China.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, People's Republic of China.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, 510650, China.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
Department of Biochemistry, School of Life Sciences, Bharathidasan University, Tiruchirappalli, Tamil Nadu, 620024, India. vasanthibch@gmail.com.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China. Electronic address: Zhangzhe01@nwafu.edu.cn.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China.
Publications dans "Saccharomyces" :
2 publications dans cette catégorie
Affiliations :
College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China. Electronic address: g301327@126.com.
Publications dans "Saccharomyces" :
1 publication dans cette catégorie
Affiliations :
Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay.
Publications dans "Saccharomyces" :
1 publication dans cette catégorie
Affiliations :
Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay.
Publications dans "Saccharomyces" :
1 publication dans cette catégorie
Affiliations :
Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay.
Publications dans "Saccharomyces" :
1 publication dans cette catégorie
Affiliations :
Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay.
Publications dans "Saccharomyces" :
Belgium is known for its traditional lambic beer productions, obtained through spontaneous fermentation and maturation in wooden barrels. Lambic beer is also used to make fruit lambic beers, such as K...
Sour beers produced by barrel-aging of conventionally fermented beers are becoming increasingly popular. However, as the intricate interactions between the wood, the microbes and the beer are still un...
Numerous studies have revealed the beneficial effects of moderate beer consumption on cardiovascular diseases. However, the presence of alcohol in beer can represent a matter of concern, since alcohol...
Beer and wine are fermented beverages that contain abundant proteins released from barley or grapes, and secreted from yeast. These proteins are associated with many quality attributes including turbi...
The consumption of non-alcoholic beer and other non-alcoholic and low-alcohol beverages has grown significantly in recent years. Due to a lack of suitable datasets, there have been few studies conduct...
The data consisted of longitudinal individual purchases of non-alcoholic and regular beer from grocery stores in 2017 and 2018. The study participants were loyalty cardholders from the largest food re...
Between 2017 and 2018, the total volume of non-alcoholic beer purchases increased from 2.3% to 3.7% of the total volume of all beer purchases. Men and older people purchased non-alcoholic beer more of...
Educated and affluent consumers have been the forerunners of non-alcoholic beer consumption in Finland. In order to promote the substitution of regular beer with non-alcoholic beer the shift towards l...
Gut microbiota modulation might constitute a mechanism mediating the effects of beer on health. In this randomized, double-blinded, two-arm parallel trial, 22 healthy men were recruited to drink 330 m...
Beer is the third most consumed beverage in the world, trailing only water and tea but ranking first among alcoholic beverages. In recent years, producers and researchers have shown a growing interest...
The brewing industry will amass a revenue above 500 billion euros in 2022, and the market is expected to grow annually. This industrial process is based on a slow sugar fermentation by yeast (commonly...
This study evaluated the levels of eight biogenic amines in 59 craft beers of five styles and monitored the changes during beer fermentation, showing that putrescine and tryptamine were the most abund...