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*Pycnoporus cinnabarinus*
Mycological characteristics
Pycnoporus cinnabarinus Mycological characteristics
	Pores on hymenium
	Hymenium attachment is not applicable
	Lacks a stipe
	Ecology is saprotrophic
	Edibility is inedible

Pycnoporus cinnabarinus
Scientific 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); Trametes cinnabarina ;

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

^ "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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[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

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