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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Candida krusei ： ウィキペディア英語版 Candida krusei ''Candida krusei'' is a budding yeast (a species of fungus) involved in chocolate production. ''Candida krusei'' is an emerging fungal nosocomial pathogen primarily found in the immunocompromised and those with hematological malignancies. It has natural resistance to fluconazole, a standard antifungal agent. It is most often found in patients who have had prior fluconazole exposure, sparking debate and conflicting evidence as to whether fluconazole should be used prophylactically. Mortality due to ''C. krusei'' fungemia is much higher than the more common ''C. albicans''. Other ''Candida'' species that also fit this profile are ''C. parapsilosis'', ''C. glabrata'', ''C. tropicalis'', ''C. guillermondii'' and ''C. rugosa''. ''Candida krusei'' can be successfully treated with voriconazole, amphotericin B, and the echinocandins micafungin, caspofungin, and anidulafungin. ==Role in chocolate production== Cacao beans have to be fermented to remove the bitter taste and break them down. This takes place with two fungi, ''C. krusei'', and ''Geotrichum''. Most of the time, the two fungi are already present on the seed pods and seeds of the cacao plant, but in modern chocolate making, specific strains are used. Each chocolate company uses its own strains, which have been selected to provide optimum flavor and aroma to the chocolate. The yeasts reproduce every few hours, and soon there are thousands of individual yeast cells in a small area, which produce enzymes to break down the pulp on the outside of the beans. This makes acetic acid, killing the cacao embryo inside the seed, developing a chocolatey aroma and eliminating the bitterness in the beans. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Candida krusei」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.