Food Science and Technology Department


Department of Food Science and Technology: Faculty Publications


Stephen D. Kachman

Document Type


Date of this Version



Published in Fungal Ecology 15 (June 2015), pp. 9–17; doi: 10.1016/j.funeco.2015.01.006


Copyright © 2015 Elsevier Ltd and The British Mycological Society. Used by permission.


Fungal DNA was selectively amplified, and the ITS region sequenced, from fecal samples taken from 45 healthy human volunteers at one (21 volunteers) or two (24 volunteers) time points. Seventy-two operational taxonomic units, representing two phyla and ten classes of fungi, were recovered. Candida yeasts, notably C. tropicalis (present in 51 samples), and yeasts in the Dipodascaceae (39 samples), dominated, while 38 OTUs were detected in a single sample each. Fungi included known human symbionts (Candida, Cryptococcus, Malassezia and Trichosporon spp.), common airborne fungi (Cladosporium sp.) and fungi known to be associated with food (Debaryomyces hansenii and high salt fermented foods; Penicillium roqueforti and blue cheese). In contrast with gut-associated bacteria, fungi occurred in much lower abundance and diversity, and fungal composition appeared unstable over time.

HallenAdams FE 2015 Fungi inhabiting SUPPL DATA.xlsx (52 kB)
Excel file 45 col x 159 row