Pycnoporus cinnabarinus
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 cinnabarinic acid to protect itself from bacteria.[2]
Pycnoporus cinnabarinus | |
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Scientific classification ![]() | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Basidiomycota |
Class: | Agaricomycetes |
Order: | Polyporales |
Family: | Polyporaceae |
Genus: | Pycnoporus |
Species: | P. cinnabarinus |
Binomial name | |
Pycnoporus cinnabarinus | |
Synonyms | |
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Pycnoporus cinnabarinus![]() | |
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![]() | Pores on hymenium |
![]() | Hymenium attachment is not applicable |
![]() | Lacks a stipe |
![]() | Ecology is saprotrophic |
![]() | Edibility is inedible |
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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