74759-2
Yeast [Presence] in Specimen by Gram stain
Active
Term Description
Yeast qualitation by gram stain. Yeast qualitation reported with microbiology culture results and reported under gram stain. Presence of yeast on gram stain is indicative of fungal infection caused by yeast. Morphologic features of yeast noted on gram stain may assist in identification of the yeast species. Yeast appear as small, refractile oval structures and may or may not be budding. Yeast cells are usually candida albicans [1]. Sources: [1] Urinalysis and Body Fluids, Ed 4, SK Strasinger and M Schaub Di Lorenzo, 2001.
Source: Regenstrief LOINC
Part Description
LP29134-1 Yeast
Fungi are eukaryotic microorganisms which manifest as yeasts, molds or a combination. Yeasts start as individual cells that reproduce by budding. Molds, which are long filaments or hyphae, grow by apical extension. Both yeasts and molds are heterotrophic and digest their food externally by absorptive nutrition. Taxonomically, yeast are characterized by their size and shape, the presence or absence of capsules, conidiogenesis (the process of daughter cell formation), presence of sexual spores, the formation of pseudo-and true hyphae and physiologic data. Species are differentiated based on the ability to assimilate and ferment carbon sources, and to utilize nitrate as nitrogen. Some opportunistic fungal pathogens found in humans are dimorphic. They grow as mycelium in nature and reproduce as yeast in the body. One example is Candida which can quickly transform from yeast to the hyphal phase in humans; this process helps it invade host tissue. [NCBI Books:NBK8125]
Source: Regenstrief LOINC
Fully-Specified Name
- Component
- Yeast
- Property
- PrThr
- Time
- Pt
- System
- XXX
- Scale
- Ord
- Method
- Gram stain
Additional Names
- Short Name
- Yeast Spec Ql Gram Stn
- Display Name
- Yeast Gram stain Ql (Specimen)
- Consumer Name Alpha Get Info
- Yeast, Specimen
Example Answer List: LL1162-8
Source: Regenstrief Institute| Answer | Code | Score | Answer ID |
|---|---|---|---|
| NoneCopyright http://snomed.info/sct ID:260413007 None (qualifier value) Screen time |
LA137-2 | ||
| RareCopyright http://snomed.info/sct ID:89292003 Rare (qualifier value) | LA15679-6 | ||
| FewCopyright http://snomed.info/sct ID:57176003 Few (qualifier value) | LA15680-4 | ||
| ModerateCopyright http://snomed.info/sct ID:260354000 Moderate number (qualifier value) | LA6751-7 | ||
| ManyCopyright http://snomed.info/sct ID:260396001 Numerous (qualifier value) | LA15681-2 |
Basic Attributes
- Class
- MICRO
- Type
- Laboratory
- First Released
- Version 2.48
- Last Updated
- Version 2.73
- Change Reason
- The PrThr property is used for LOINC terms whose results are reported using an ordered categorical scale, regardless of whether or not an internal threshold was used to make that determination. This change was approved by the Laboratory LOINC Committee in June 2016.
- Order vs. Observation
- Both
- Common Test Rank Get Info
- 15935
Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| es-ES | Spanish (Spain) | Levadura: |
| es-MX | Spanish (Mexico) | Levadura: |
| fr-CA | French (Canada) | Levures: |
| fr-FR | French (France) | Levures: |
| fr-BE | French (Belgium) | Levures: |
| it-IT | Italian (Italy) | Lievito: Synonyms: Colorazione di Gram Microbiologia Presenza o Soglia Punto nel tempo (episodio) |
| nl-NL | Dutch (Netherlands) | gist: |
| pt-BR | Portuguese (Brazil) | Levedura: |
| ru-RU | Russian (Russian Federation) | Дрожжи: Synonyms: Порядковый Точка во времени; |
| tr-TR | Turkish (Turkey) | Maya: Synonyms: Mevcut |
| zh-CN | Chinese (China) | 酵母: Synonyms: Gram 染色; |
LOINC Terminology Service (API) using HL7® FHIR® Get Info
Requests to this service require a free LOINC username and password. Below is a sample of the possible capabilities. See the LOINC Terminology Service documentation for more information.
- CodeSystem lookup
- https:
//fhir.loinc.org/CodeSystem/$lookup?system=http: //loinc.org&code=74759-2
Third Party Copyright
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LOINC Copyright
Copyright © 2024 Regenstrief Institute, Inc. All Rights Reserved. To the extent included herein, the LOINC table and LOINC codes are copyright