Trametes
Trametes gibbosa
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Polyporales
Family: Polyporaceae
Genus: Trametes
Fr. (1836)
Type species
Trametes suaveolens
(L.) Fr. (1838)
Synonyms
Species synonymy[1]
  • Cellularia Bull. (1788)
  • Favolus P.Beauv. (1805)
  • Pherima Raf. (1819)
  • Phorima Raf. (1830)
  • Polyporus trib. Scenidium Klotzsch (1832)
  • Hexagonia Fr. (1836)
  • Hansenia P.Karst. (1879)
  • Coriolus Quél. (1886)
  • Sclerodepsis Cooke (1890)
  • Scenidium Klotzsch ex Kuntze (1898)
  • Pogonomyces Murrill (1904)
  • Cubamyces Murrill (1905)
  • Artolenzites Falck (1909)
  • Pseudotrametes Bondartsev & Singer (1941)
  • Pseudotrametes Bondartsev & Singer (1944)
  • Tomentoporus Ryvarden (1973)

Trametes is a genus of fungi that is distinguished by a pileate basidiocarp, di- to trimitic hyphal systems, smooth non-dextrinoid spores, and a hymenium usually without true hymenial cystidia.[2] The genus has a widespread distribution and contains about fifty species.[3] The genus was circumscribed by Elias Magnus Fries in 1836.

Trametes fungi are food for caterpillars of certain Lepidoptera, mainly fungus moths (Tineidae) such as Triaxomera parasitella.

Biotechnology

Several species of Trametes have been investigated for biotechnological application of their lignin-degrading enzymes (particularly laccase and manganese peroxidase) for analytical, industrial or environmental sciences.[4]

Selected species

References

  1. ↑ "Trametes Fr". Species Fungorum. Retrieved 2018-07-02.
  2. ↑ Ryvarden L. (1991). "Genera of polypores: Nomenclature and taxonomy." Syn. Fung. 5: 1–363.
  3. ↑ Kirk PM, Cannon PF, Minter DW, Stalpers JA (2008). Dictionary of the Fungi (10th ed.). Wallingford, UK: CAB International. p. 695. ISBN 978-0-85199-826-8.
  4. ↑ Nyanhongo, Gibson F.; Gübitz, Georg; Sukyai, Prakit; Leitner, Christian; Haltrich, Dietmer; Ludwig, Roland (2007). "Oxidoreductases from Trametes spp. in biotechnology: A wealth of catalytic activity". Food Technology and Biotechnology. 45 (3): 250–268.

Further reading

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