Pathogenic fungi often cause serious infections mainly in immunocompromised persons. The number of infections caused by the non-albicans Candida or other species has significantly increased over the last years. These infections present a major challenge in the health sector because these pathogenic fungi have strong virulence and often show resistance to the commonly used antifungal treatments. To solve the problems caused by the drug resistant pathogenic fungi, it is necessary to find new antifungal agents and their sources. The aim of this study was to give evidence that yeasts can effectively fight against strains which belong to pathogenic fungi and reveal those yeasts which are able to inhibit growth of Kodamaea ohmeri, Pichia kudriavzevii, Naganishia albida or Candida tropicalis. Furthermore, we wanted to determine the effects of certain culturing factors on the growth inhibition. Our screening revealed that although the strains belonging to pathogenic species were much more tolerant to the yeast-produced bioactive agents than the non-disease-associated yeasts, growth of Kodamaea ohmeri and Candida tropicalis could be inhibited by Metschnikowia andauensis, while Naganishia albida could be controlled by Pichia anomala or Candida tropicalis. Our data proved that the experimental circumstances could have a serious impact on the inhibitory capacity of the yeasts. Appearance of inhibition strongly depended on media, pH and temperature. Our data also shed some light on the fact that Pichia kudriavzevii must have high natural resistance to the yeast-produced agents, while other species, such as Saccharomycopsis crataegensis belonged to the easily inhibitable species. Our study suggests that yeast-produced bioactive agents could be potential growth inhibitory agents against the disease-associated fungi and yeasts can also contribute to alternative approaches to combat against pathogenic fungi. Our data revealed an important role of the culturing factors in inhibition and pointed to the complex nature of antagonism.

中文翻译：

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分析酵母对与疾病相关的真菌生长的影响

病原真菌通常主要在免疫功能低下的人中引起严重感染。由非白色念珠菌或其他物种引起的感染数量在过去几年中显着增加。这些感染给卫生部门带来了重大挑战，因为这些病原真菌具有很强的毒力，并且通常对常用的抗真菌治疗表现出抗药性。为了解决耐药性病原真菌引起的问题，需要寻找新的抗真菌药物及其来源。本研究的目的是证明酵母菌可以有效对抗属于致病真菌的菌株，并揭示那些能够抑制 Kodamaea ohmeri、Pichia kudriavzevii、Naganishia albida 或热带念珠菌生长的酵母菌。此外，我们想确定某些培养因子对生长抑制的影响。我们的筛选表明，虽然属于致病菌种的菌株对酵母产生的生物活性剂的耐受性比非疾病相关酵母菌高得多，但 Metschnikowia andauensis 可抑制 Kodamaea ohmeri 和热带念珠菌的生长，而 Naganishia albida 可抑制其生长。由异常毕赤酵母或热带念珠菌控制。我们的数据证明，实验环境会对酵母菌的抑制能力产生严重影响。抑制的出现强烈依赖于介质、pH 值和温度。我们的数据还揭示了一个事实，即 Pichia kudriavzevii 必须对酵母产生的物质具有很高的天然抵抗力，而其他物种，如 Saccharomycopsis crataegensis 属于容易抑制的物种。我们的研究表明，酵母产生的生物活性剂可能是对抗疾病相关真菌的潜在生长抑制剂，酵母也可以有助于对抗病原真菌的替代方法。我们的数据揭示了培养因子在抑制中的重要作用，并指出了拮抗作用的复杂性质。