ISOLATION AND CHARACTERISATION OF MALASSEZIA SPECIE FROM STUDENTS OF OLABISI ONABANJO UNIVERSITY

ISOLATION AND CHARACTERISATION OF MALASSEZIA SPECIE FROM STUDENTS OF OLABISI ONABANJO UNIVERSITY

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ISOLATION AND CHARACTERISATION OF MALASSEZIA SPECIE FROM STUDENTS OF OLABISI ONABANJO UNIVERSITY



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ABSTRACT

Malassezia species are known as the microflora of human skin that can induce superficial skin infections. The present study was carried out to determine the prevalence rate of Malassezia spp. among the students of the Olabisi Onabanjo University, Ago-Iwoye. Twenty (20) samples comprising of 10 samples of dandruff and 10 samples of eczema were collected randomly from twenty (20) students. A total twenty Malassezia spp. were identified based on their macroscopic, microscopic and physiological properties. The identified Malassezia spp. were Malassezia furfur, Malassezia restricta and Malassezia glubosa. The percentage occurrence of the isolated organisms showed 7 (35%) for Malassezia furfur, 7 (35%) for Malassezia glubosa and 6(30%) for Malassezia restricta. The presence of Malassezia spp. can cause severe disease, hence, the treatment of these infections should not be taken with levity. Medical practitioners should be consulted in cases associated with eczema and dandruff instead of self-medications.
TABLE OF CONTENTS
CHAPTER ONE
1.1 Introduction
1.2 General Objective
1.3 Specific Objectives
1.4 Significance of the Study
CHAPTER TWO: Literature Review
2.1 Malassezia
2.2 Pathophysiology on Human Skin
2.3 Risk Factors for Malassezia Fungemia and Disseminated Disease
2.4 Malassezia-Associated Skin Diseases
2.4.1 Pityriasis versicolor
2.4.2 Seborrheic dermatitis and dandruff
2.4.3 Atopic dermatitis
2.4.4 Malassezia folliculitis
2.4.5 Psoriasis
2.5 Detection of Malassezia Infections in Humans and Animals
2.6 Susceptibility Testing and Treatment
CHAPTER THREE: Materials and Methods
3.1 Collection of Samples
3.2 Sterilization of Glassware
3.3 Microbiological Evaluation
3.4 Malassezia Species Identification
3.4.2 Catalase Test
CHAPTER FOUR: Results
CHAPTER FIVE
5.1 Discussion
5.2 Conclusion and Recommendations
References

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