The identification ofCandida albicanswithin two hours by the use of an egg white slide preparation

The name R.B. effect is introduced for a phenomenon exclusively characteristic of C. albicans and C. stellatoidea first observed by Reynolds and Braude in serum and other protein solutions. It was found that raw egg white also induces the R.B. effect. Cells of the two species when placed in egg white and incubated between 32° C. and 42° C. formed narrow germ tubes within 30 to 90 minutes. The optimal temperature range was comprised between 37° C. and 42° C. All 84 isolates of C. albicans and five isolates of C. stellatoidea tested showed the R.B. effect. None of the 122 yeast isolates belonging to 54 other species showed this effect. A method for the identification of C. albicans based on the R.B. effect in egg white is proposed. A drop of raw egg white is mixed with cells of the yeast, covered with a cover slip, incubated at 37° C. and examined microscopically after two hours for the presence of the R.B. effect.