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

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. It produces cinnabarinic acid to protect itself from bacteria.

The stipe and the pore surface had a positive reaction with potassium hydroxide.

References

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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