101 



Laminaria radicosa Kjellm. 



Fig. 11. — Cross-section of root of the typical plant; 16/1. 



Fig. 12. — A young frond of /. illobata, collected at Cape Omaizaki by Mr. FuJlI 

 nat. size. 



Laminaria Peterseniana Kjellm. 



Fig. 13. — Surface view of lamina; 390/1. 

 Fig. 14. — Cross-section of the same; 240/1. 



Alaria crassifolia Kjellm. 



Fig. 15. — A sporophyll with a sorus ; nat. size. 



APPENDA. 



In the preceding member the following Japanese names of species 

 were omitted : 



To Laminaria japonica Aresch. Norn, jap. Kombu, Ma-kombu, Hirome. 

 To Laminaria longipedalis OJcam. Nom. jap. nov. e-naga-lcombu. 

 To Laminaria gyrata Kjellm. Nom. jap. Tororo-kombu. 



Researches on the Origin of Japanese 

 Sake-Yeast. 1} 



(Resume.) 



By 



J. Omori. 



Various investigators have repeatedly expressed their opinion that 

 mycelia or conidia of Aspergillus Oryzce change into yeast-cells, which 

 set up alcoholic fermentation in our sake-brewery, 2) while others deny 

 it. 33 As the results of my investigations, I am inclined to the latter 

 opinion and think yeast-cells of our sake-brewery not to be derived 



D Contribution from the Botanical Laboratory of the College of Agriculture of the Im- 

 perial University of Tokio. 



2 ) Korschelt, Takamine, Juhler, Jorgensen, Sorel. 



3 ) Klocker, Schionniug, Atkinson, Kozai, Yabe. 



