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. musticola | |
Byssochlamys is a genus of fungi in the Trichocomaceae family. First described by Swedish botanist Richard Westling in 1909,[1] the widespread genus contains four species,[2] associated with food spoilage, especially heat-processed acid foods.[3]
Species of the genus Byssochlamys can produce the mycotoxin patulin, as well as byssochlamic acid and mycophenolic acid.[3]
References
- ↑ Westling R. (1909). "Byssochlamys nivea, en foreningslank mellam familjerna Gymnoascaceae och Endomycetaceae". Svensk Botanisk Tidskrift (in Swedish). 3: 125–37.
- ↑ 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.
- 1 2 Pitt JI, Hocking AD (2009). Fungi and Food Spoilage. Springer. pp. 170, 175. ISBN 978-0-387-92206-5.
External links
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