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The mycelium of Rhizopus nigricans was harvested at intervals during the spourlation periods, fractioned into various cell components and analyzed the contents of various cell materials in order to clarify the optimum conditions of sporulation and some characteristics of the metabolism during the sporulation periods. The changes in enzyme activities, such as amylase and protease, were also measured during the sporulation periods. 1. Mycelium in distilled water culture, as control, did not sporulate but mycelial mat cultured in Petridish without nutrient spourulated. Optimum temperature range for sporulation was 20~25℃. 2. During the sporulation and maturation periods, proteins, especially alkali-labile protein were decreased remarkably but free amino acid and ninhydrin reactive substances in acid soluble fraction were increased, compared with control. 3. Acid soluble poly[hosphate was decreased but acid insoluble polypfosphate was increased, during the sporulation. 4. Carbohydrate and hexosamine in acid soluble fraction were increased, while carbohydrate in alkali insoluble residual fraction was decreased during the sporulation periods. 5. Amounts of UV-avsorbing material in deoxyribonucleic acid fraction was increased a little but those in ribonucleic acid fraction was decreased, compared with control. 6. Intracellular amylase and proteases activities insporulating mycelial mat were increased continuously during the sporulation and maturation periods.
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