Abstract
The passage between the yeast and mycelial forms of Candida albicans B 311-10 was studied by using the minimal syntehtic medium of Shepherd et al. [19] modified without biotin and with low glucose concentrations. It was observed that biotin, aminoacids and particularly pH are not important factors in the dimorphism of C. albicans. The only factor of notable importance in the passage of yeast form to mycelial form in C. albicans was glucose concentration.
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Vidotto, V., Picerno, G., Caramello, S. et al. Importance of some factors on the dimorphism of Candida albicans . Mycopathologia 104, 129–135 (1988). https://doi.org/10.1007/BF00437426
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DOI: https://doi.org/10.1007/BF00437426