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.[2] It produces cinnabarinic acid to protect itself from bacteria.[3]

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

References

  1. ^ "Trametes cinnabarina". www.messiah.edu. Retrieved 6 June 2024.
  2. ^ Phillips, Roger (2010). Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 304. ISBN 978-1-55407-651-2.
  3. ^ 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


Allikas: https://en.wikipedia.org/wiki/Pycnoporus_cinnabarinus
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