Pycnoporus cinnabarinus
| Pycnoporus cinnabarinus | |
|---|---|
| |
Scientific classification 
| |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Polyporales |
| Family: | Polyporaceae |
| Genus: | Pycnoporus |
| Species: | P. cinnabarinus
|
| Binomial name | |
| Pycnoporus cinnabarinus (Jacq.) P.Karst. (1881)
| |
| Synonyms | |
| |
Pycnoporus cinnabarinus | |
|---|---|
 | pores on hymenium |
 | hymenium attachment is not applicable |
| lacks a stipe |
 | ecology is saprotrophic |
 | edibility: inedible |
Pycnoporus cinnabarinus, also known as the cinnabar polypore, is a saprophytic, white-rot decomposer. Its fruit body is a bright orange shelf fungus. It is common in many areas and is widely distributed throughout the world. It is inedible.[1] It produces to protect itself from bacteria.[2]
The stipe and the pore surface had a positive reaction with potassium hydroxide.
References[]
- ^ Phillips, Roger (2010). Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 304. ISBN 978-1-55407-651-2.
- ^ Eggert C. Laccase-catalyzed formation of cinnabarinic acid is responsible for antibacterial activity of Pycnoporus cinnabarinus. Microbiol Res. 1997;152(3):315-318. doi:10.1016/S0944-5013(97)80046-8
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Categories:
- Fungi described in 1776
- Inedible fungi
- Polyporaceae
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