R. Eng, Robert Drehmel, Sharon M. Smith, Ellie J.C. Goldstein
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Saccharomyces cerevisiae is a yeast commonly used to make food products such as bread, beer and wine, or ingested whole as a 'health' food. We report five cases of infections involving S. cerevisiae, including one in which S. cerevisiae alone was implicated, and review the literature on its pathogenicity.
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