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Histoplasma capsulatum: effects of pH on the yeast and mycelial phases in vitro


, : Histoplasma capsulatum: effects of pH on the yeast and mycelial phases in vitro. Sabouraudia 11(3): 267-270

The yeast phase of the A phenotypes of H. capsulatum grew well in shake culture in modified Sabouraud's broth with an initial pH of 5-10. There was minimal growth at pH 4.5 and pH 11 and no growth or survival at pH 3-4. The mycelial phase at 25 deg C in stationary cultures grew and sporulated in media with an initial pH 6-12 for the A phenotype and an initial pH 6-8 for the B phenotype. The minima and maxima of growth for both mycelial phenotypes were pH 5 and 12.

US$19.90

PMID: 4128915

DOI: 10.1080/00362177385190541


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