Gut Fermentation Syndrome also known as Auto-Brewery Syndrome is a relatively unknown phenomenon in modern medicine. Very few articles have been written on the syndrome and most of them are anecdotal. This article presents a case study of a 61 years old male with a well documented case of Gut Fermentation Syndrome verified with glucose and carbohydrate challenges. Stool cultures demonstrated the causative organism as Saccharomyces cerevisiae. The patient was treated with antifungals and a low carbohydrate diet and the syndrome resolved. Helicobacter pylori was also found and could have been a possible confounding variable although the symptoms resolved post-treatment of the S. cerevisiae.

The performance of the Septi-Chek AFB system was compared with that of the BACTEC radiometric system and that of Lowenstein-Jensen agar slants (1) for detection of mycobacteria in clinical specimens. A total of 642 specimens were cultured; 61 (9.5%) yielded mycobacteria. Mycobacterium tuberculosis (34 isolates) and Mycobacterium avium complex (25 isolates) were the predominant species isolated. Of the 61 culture-positive specimens, 30 were smear positive and 31 were smear negative. Overall, 95% of the positive specimens were detected by Septi-Chek and BACTEC (100% of M. uberculosis isolates) and 75% by LJ (82% of M. tuberculosis isolates). The mean times to detection were 15 days for BACTEC, 23 days for Septi-Chek, and 27 days for L4. Of the 30 smear-positive specimens, 100%Y were recovered by Septi-Chek and BACTEC and 90%o were recovered by LJ. Of the 31 smear-negative specimens, 90%o were detected by Septi-Chek and BACTEC and 61% were detected by 1J. The Septi-Chek and BACTEC systems are superior to the conventional (LJ) mycobacterial culture method. Although Septi-Chek requires more time for the detection of mycobacteria than BACTEC, it is comparable in terms of overall recovery.

The radiation resistance of a selection of yeasts isolated from sausages was assessed in phosphate-buffered saline and in sausage meat. The yeasts Candida zeylanoides, Debaryomyces hansenii and Trichosporon cutaneum exhibited sigmoidal survival curves in both substrates whilst the more sensitive Sporobolomyces roseus exhibited an exponential survival curve in buffer but a sigmoidal curve in meat. Irradiating C. zeylanoides, D. hansenii and T. cutaneum in sausage meat changed the shape of their survival curves to significantly alter the calculated parameters Ds (the dose in kGy that must be achieved before reduction in numbers occurs) and D10sig (the dose in kGy required after the shoulder to achieve a 1 log cycle reduction in numbers). The Ds values were reduced while higher D10sig values were obtained demonstrating that the sausage meat contributed a protective effect to these yeasts at higher irradiation doses. For the yeast S. roseus, similar numbers of survivors were recovered from both substrates at initial low irradiation doses (0-0.5 kGy) with the protective effect being demonstrated again at higher doses (> 2 kGy). These findings should be considered when defining a commercial process to reduce the numbers of yeasts in these products.

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