Abstract
Serpula lacrimans produces droplets in the hyphal tip region. Droplet volume can be reduced by high KCl and glucose concentrations at the food source. This reduction is not due solely to changes in vapour pressure above the droplets. Experiments with inhibitors show that contractile micro-filaments and microtubules behind the hyphal tips are probably not directly involved in droplet production and growth. Respiration and potassium uptake at the food base appear to be involved. The osmotic properties of droplets are investigated and the results discussed in terms of a pressure-driven water flow along the hyphae. The implications for the mechanism of translocation of solutes along hyphae are considered.
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