Pycnoporus cinnabarinus

Pycnoporus cinnabarinus, also known as the cinnabar polypore, is a saprophytic, white rot decomposer.

Pycnoporus cinnabarinus
Scientific classification
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 [1]

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

Its fruit body is a bright orangish shelf fungus up to 12 centimetres (4+3⁄4 in) across and 1.5 cm (5⁄8 in) thick. It stains dark in potassium hydroxide.^[2] There 2–4 pores per mm. The spore print is white.^[2]

It is common in many areas and is widely distributed throughout the world.^{[citation needed]} It is inedible.^[3] It produces cinnabarinic acid to protect itself from bacteria.^[4]

Ecology

Pycnoporus cinnabarinus contribute to forest ecological heath by breaking down lignin in the wood of dead trees.^[5] Its ability to break down lignin facilitates nutrient cycling in mostly deciduous and temperate woodlands that contain hardwoods. Although primarily recognized as a saprophytic fungus, it has also been observed in mycorrhizal relationships under certain forest conditions which is not fully understood.^[6]

This species has also drawn attention for its potential biotechnological applications one of which includes natural flavor production and green chemistry.^[7]

Uses

Biotechnical applications

One of the notable uses of P. cinnabarinus involving biotechnology is its ability to produce enzymes such as laccases and oxidases. Particularly its well studied use in the bioconversion of ferulic acid to vanillin, a valuable natural flavoring agent. This fungus demonstrates potential for natural vanillin production without the addition of synthetic chemicals.