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.[1] It produces cinnabarinic acid to protect itself from bacteria.[2]

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

References

Wikimedia Commons has media related to Pycnoporus cinnabarinus.
  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


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