Characteristics of the conidia produced by the mycelial form ofParacoccidioides brasiliensis

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Abstract
The sporulation capacities of the mycelial form of Paracoccidioides brasiliensis were determined. Five different culture media were used and four human isolates studied. Conidia were produced in three agar media, namely water-agar, glucose-salts and yeast-extract. Corn meal and Sabouraud dextrose agars failed to induce sporulation. Various types of spores were characterized with peculiar bulging arthroconidia and single-celled, pear-shaped conidia predominating. The size of these conidia varied from 3.6 to 4.6 .mu.m in length. It is concluded that the mycelial form of P. brasiliensis produces characteristic spores if the proper culture media are employed.