Byssochlamys

Byssochlamys
Scientific classification
Kingdom:	Fungi
Division:	Ascomycota
Class:	Eurotiomycetes
Order:	Eurotiales
Family:
Genus:	Byssochlamys; (1909)
Type species
	Byssochlamys nivea; Westling (1909)
Species
	B. fulva; ; ; ; ;

Byssochlamys is a genus of fungi in the Trichocomaceae family. First described by Swedish botanist in 1909,^[3] the widespread genus contains four species^[4] associated with food spoilage, especially acidic heat-processed foods.^[5]

Species of the genus Byssochlamys can produce the mycotoxin patulin in fruit juices, as well as and mycophenolic acid.^[5]

References[]

^ "NCBI Taxonomy Browser entry for Byssochlamys".
^ ^a ^b "Byssochlamys - Overview - Encyclopedia of Life". Cite journal requires |journal= (help)
^ Westling R. (1909). "Byssochlamys nivea, en foreningslank mellam familjerna Gymnoascaceae och Endomycetaceae". Svensk Botanisk Tidskrift (in Swedish). 3: 125–37.
^ Kirk PM, Cannon PF, Minter DW, Stalpers JA (2008). Dictionary of the Fungi (10th ed.). Wallingford, UK: CAB International. p. 108. ISBN 978-0-85199-826-8.
^ ^a ^b Pitt JI, Hocking AD (2009). Fungi and Food Spoilage. Springer. pp. 170, 175. ISBN 978-0-387-92206-5.

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[NCBI-1] "NCBI Taxonomy Browser entry for Byssochlamys".

[eol-2] "Byssochlamys - Overview - Encyclopedia of Life". Cite journal requires |journal= (help)

[Westling_1909-3] Westling R. (1909). "Byssochlamys nivea, en foreningslank mellam familjerna Gymnoascaceae och Endomycetaceae". Svensk Botanisk Tidskrift (in Swedish). 3: 125–37.

[Kirk_2008-4] Kirk PM, Cannon PF, Minter DW, Stalpers JA (2008). Dictionary of the Fungi (10th ed.). Wallingford, UK: CAB International. p. 108. ISBN 978-0-85199-826-8.

[Pitt_2009-5] Pitt JI, Hocking AD (2009). Fungi and Food Spoilage. Springer. pp. 170, 175. ISBN 978-0-387-92206-5.

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