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.
^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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Pycnoporuscinnabarinus, also known as the cinnabar polypore, is a saprophytic, white-rot decomposer. Its fruit body is a bright orange shelf fungus....
color. Modern mycology recognizes five distinct species of Pycnoporus: the type P. cinnabarinus, P. coccineus, P. palibini, P. puniceus, and P. sanguineus...
reddish orange when fresh, and its flesh stains red with KOH. Pycnoporuscinnabarinus has a tougher fruit body and is a brighter red color. The edible...
vanillin production from ferulic acid combining Aspergillus niger and Pycnoporuscinnabarinus". J. Biotechnol. 50 (2–3): 107–113. doi:10.1016/0168-1656(96)01552-0...
can be confused include Polyporus alboluteus, P. fibrillosus, and P. cinnabarinus. They can be distinguished by the size of their pores: P. alboluteus...
forested areas, numerous species of fungi may be found, such as Pycnoporuscinnabarinus.[citation needed] Bastrop State Park is located on Mount Selman...
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