The microorganism was cultivated in Sabouraud dextrose agar plates, at 37 °C during 24 to 48 hours. From this fresh culture, a microbiological batch was harvested, and it was incorporated to 100 mL of sterile tripticase soy broth, which was kept in an elliptical incubator for a whole night 12 hours at 37 °C with 60 rpm agitation.
El microorganismo fue cultivado en placas de agar dextrosa Sabouraud e incubadas a 37 °C durante 24 a 48 horas, de este cultivo fresco se tomó una azada microbiológica y se incorporó en 100 mL de caldo de soya tripticasa estéril, el cual se mantuvo en una incubadora elíptica toda una noche 12 h a 37 °C con agitación a 60 rpm.