ウリ類たんそ病菌分生胞子の形成ならびに胞子内の脂肪と炭水化物含量について

The conidial formation of Colletotrichum lagenarium (Pass.) Ell. et Halst. (strain No.104-T) was favorable on various media, especially on corn meal agdr and Richards medium with 2 per cent yeast extract. The conidia of the strain No.104-55 were formed only on corn meal agar but as to the strain No.104-42, the conidial formation was not made on all media used in these experiments. For the conidial formation of the strain No.104-55, it was neceseary that corn meal contained more than 100g/l in the medium, and the effect of corn meal upon the formation of conidia decreased by preserving the corn for long period.
The quantity of fatty substances in the mycelium of the strain No.104-T incresead than that of the strain No.104-42, and fatty substances might be moved to conidia as main energy source for vital phenomena. A great quantity of fatty substances was recognized in conidia (49%) than in mycelia (27%) of strain No.104-T. And a possibility of existence of more higher fatty substances was suggested in conidia than in mycelia. On the contrary, total carbohydrates in coniaia than in mycelia decreased, but among them, soluble components of carbohydrates increased in conidia. These results indicated that fat metabolism of the present fungus might be stimulated in the mycellum of the strain which was able to form conidia than that of non-conidia strain.