Mould Growths upon Cold-store Meat. TI? 
the “Black Spot”’ of meat (Fig. 1). Upon isolation, it was found 
that the cause of the black spots on the seaweed was also 
Cladosporium herbarum. The texture of such a seaweed is not 
unlike that of the connective tissue of meat upon which black 
spots are most prone to develop, and, as in the latter, the dis- 
coloration is due to the dark hyphae of the fungus ramifying 
in the tissues. 
Fig. 1. ‘Black spot” on Laminaria digitata. 
In view of growth proceeding at as low a temperature as 
— 6°C. it is clear that the sap of this fungus must possess a 
high osmotic concentration. The hyphae are narrow and it is 
difficult to observe plasmolytic phenomena in them, but immer- 
sion in a 15 % solution of calcium chloride undoubtedly causes 
plasmolysis while immersion in a 10 % solution is without 
effect. 
The following is chiefly a systematic comparison of the char- 
acters of the different forms of Cladosporium isolated from meat 
and from vegetable sources. 
I. MORPHOLOGICAL CHARACTERS, ETC. 
The following remarks apply to all strains ysed during this 
work. Each strain is denoted by a letter or number. 
I. Germination of Spores. 
The spores swell and then put out one, or sometimes two, 
germ tubes. These usually give rise to a branched mycelium, 
but occasionally when the conidium has given rise to two germ 
tubes, one of these forms a short conidiophore of the usual 
Hormodendron type. 
