Ascospore Production by Byssochlamys fulva

SUMMARY — The effect of different variables on ascospore production was studied quantitatively. Maximal populations were obtained in 5% malt extract broth, pH 2‐3, after an incubation of 7‐14 days at 30°C. Tests on nine different fruit and vegetable juices showed that eight afforded good sporulation. Prune, grape and pineapple yielded the greatest numbers. Plating methods were found to underestimate the true ascospore populations because of spore dormancy and because a majority of the asci, each containing eight ascospores, remained intact.