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]
| 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 | |
| |
Pycnoporus cinnabarinus | |
|---|---|
 | 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
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Wikimedia Commons has media related to Pycnoporus cinnabarinus.
- ^ "Trametes cinnabarina". www.messiah.edu. Retrieved 6 June 2024.
- ^ 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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