A new brown leaf spot disease of Polygonatum odoratum var. pluriflorum was found in Kanagawa prefecture, Japan in 1994. The causal fungus was isolated from diseased tissue and inoculated onto the host plant, which developed the same symptom. The fungus was identified as Phyllosticta cruenta on the basis of its morphological and pathological characteristics.

　The biological species of 15 Armillaria strains (testees) isolated from Galeola septentrionalis were determined by compatibility testing. As the testers, European 18 Armillaria strains were used. They belonged to A. borealis, A. cepistipes, A. gallica, A. mellea, A. ostoyae and A. tabescens, 3 strains per species. Among the testee strains four were identified as A. cepistipes, five were identified as A. gallica, one was identified as A. mellea, and four were identified as A. tabescens, of which two were already known to form fruit bodies of the species on agar medium. Armillaria borealis and A. ostoyae were not found among the testee strains.

　The chemical components in the vegetative mycelia of Basidiomycotina of nine species (Agrocybe cylindracea, Hericium erinaceum, Hypsizygus marmoreus, Mycoleptodonoides aitchisonii, Pholiota adiposa, Pleurotus cystidiosus, Pleurotus sajor-caju, Pleurotus pulmonarius, Pleurotus salmoneostramineus) were investigated. On a dry-weight basis, the proximate component contents were as follows: crude protein, 28. 4-44.6%; crude fat, 3.8-5.8%; crude ash, 3.3-5.5%; carbohydrate, 44.1-63.2%. The low molecular weight carbohydrate contents were in the range of 2.8-18.5%. Trehalose, mannitol, glucose, fructose and arabitol were detected in these vegetative mycelia, of which trehalose and mannitol were predominant. The polysaccharide contents were in the range of 32.4-48.1%. The distributions and contents of polysaccharide fractions showed low similarities among different species of vegetative mycelia. The organic acid contents were in the range of 0.6-1.4%, and malic, pyroglutamic, fumaric, citric, and succinic acids were predominant. The free amino acid contents were in the range of 1.8-9.4%, and alanine, glutamic acid, glutamine, serine, lysine, arginine and ornithine were predominant.