Byssochlamys

Byssochlamys
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Byssochlamys
Westling (1909)
Type species
Byssochlamys nivea
Westling (1909)
Species

B. fulva
B. lagunculariae[1]
B. nivea
B. spectabilis[1]
B. verrucosa
B. zollerniae

Byssochlamys is a genus of fungi in the Trichocomaceae family. First described by Swedish botanist Richard Westling in 1909,[2] the widespread genus contains four species[3] associated with food spoilage, especially acidic heat-processed foods.[4]

Species of the genus Byssochlamys can produce the mycotoxin patulin, as well as byssochlamic acid and mycophenolic acid.[4]

References

  1. 1 2 "http://eol.org". External link in |title= (help)
  2. ↑ Westling R. (1909). "Byssochlamys nivea, en foreningslank mellam familjerna Gymnoascaceae och Endomycetaceae". Svensk Botanisk Tidskrift (in Swedish). 3: 125–37.
  3. ↑ Kirk PM, Cannon PF, Minter DW, Stalpers JA (2008). Dictionary of the Fungi (10th ed.). Wallingford, UK: CAB International. p. 108. ISBN 978-0-85199-826-8.
  4. 1 2 Pitt JI, Hocking AD (2009). Fungi and Food Spoilage. Springer. pp. 170, 175. ISBN 978-0-387-92206-5.


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