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Monday, October 16, 2017

Clues to the Innate Drug Resistance of a Cocoa-Fermenting Pathogen

http://ift.tt/eA8V8J At first glance, the yeast Candida krusei seems as innocuous as microbes come: it’s used for fermenting cocoa beans and gives chocolate its pleasant aroma. But it’s increasingly being found as a pathogen in immunocompromised patients — and C. krusei infections aren’t always easy to cure.

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