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Sporulation in Helminthosporium maydis: Inhibition by Thiamine. M. O. Garraway, Associate Professor, Department of Plant Pathology, The Ohio State University, Columbus 43210, and Ohio Agricultural Research and Development Center, Wooster 44691.; Phytopathology 63:900-902. Accepted for publication 23 January 1973. DOI: 10.1094/Phyto-63-900.

Thiamine (1 ppm) inhibits sporulation of Helminthosporium maydis by over 70 percent after 6 days incubation in the dark at 28 C on a basal agar medium containing glucose plus either L-asparagine or ammonium citrate. Linear growth (mm per day) of mycelia is relatively insensitive to this thiamine concentration. The differential response of sporulation and mycelial growth to thiamine provides a tool for physiological investigations of sporogenesis.