Pycnoporus cinnabarinus

In today's world, Pycnoporus cinnabarinus has become a topic of great relevance and interest to a wide range of people. Whether due to its impact on society, its importance in history or its relevance in the scientific field, Pycnoporus cinnabarinus has captured the attention of many. In this article, we will explore in detail the different aspects and dimensions related to Pycnoporus cinnabarinus, analyzing its impact and relevance in different contexts. From its origins to its influence today, we will dive into an exhaustive analysis to better understand its implications and its importance in today's world.

Pycnoporus cinnabarinus
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Polyporales
Family: Polyporaceae
Genus: Pycnoporus
Species:
P. cinnabarinus
Binomial name
Pycnoporus cinnabarinus
(Jacq.) P.Karst. (1881)
Synonyms
  • Boletus cinnabarinus Jacq. (1776)
Pycnoporus cinnabarinus
View the Mycomorphbox template that generates the following list
Pores on hymenium
Hymenium attachment is not applicable
Lacks a stipe
Ecology is saprotrophic
Edibility is 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. It produces cinnabarinic acid to protect itself from bacteria.

The stipe and the pore surface had a positive reaction with potassium hydroxide.

References

  1. ^ Phillips, Roger (2010). Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 304. ISBN 978-1-55407-651-2.
  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