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Search for "HEJZLAR J.": 3 articles found.
FRAGNER P., HEJZLAR J. (1981): Yeasts flora of the tonsills. Česká Mykologie 35(4): 227-233 (published: 1981)
abstract
Yeasts (including Candida albicans) in the mouth cavity (on the tongue and/or on the tonsills) were found in 60.0% individuals, Candida albicans (alone or in combination with other yeasts) in 43.5% individuals. In most cases the yeast flora of the tonsills was identical with that of the tongue, only in 5.8% it was species different. Tonsills as a probable yeast source (judging from a larger number of germs or different species than that on the tongue) were found in 6.8% individuals. Possible connections between yeast incidence and clinical picture of the tonsills and tongue, general health condition, administration of antibiotics and several other circumstances were followed.
FRAGNER P., HEJZLAR J., RUBEŠ M. (1979): Otomycoses and mycoflora of otitides. Česká Mykologie 33(4): 229-236 (published: 1979)
abstract
With one third of the patients suffering from otitis there occur microscopic fungi in the ear swabs, but they can be considered agents of the disease in approximately one half of the positive findings only. During the last 15 years, fungi were cultivated from the ear swabs of 472 patients with various ear diseases, mostly otitis externa. The most frequent yeasts in otomycoses were Candida parapsilosis and C. albicans, while the most frequent Aspergillus species were A. fumigatus, A. flavus, and A. niger. Clinical pictures and treatment of some external otitides are briefly mentioned.
FRAGNER P., HEJZLAR J. (1973): „Graphiosis“- eine neue Erkrankung des Menschen? Česká Mykologie 27(2): 98-106 (published: 1973)
abstract
Part of the resting spores of E. virulenta, E. thaxteriana, and E. destruens germinate still after 72 hours of treatment with concentrated ajatin. A culture 14 days old may furnish a viable inoculum after being submerged in concentrated ajatin for 96 hours. The resting spores of all three species are at optimum state in a 14 days old culture, or during the first two months, stored at dry state in the refrigerator (7–15 °C).
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