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Thamnidium

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Genus of fungi

Thamnidium
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Mucoromycota
Class: Mucoromycetes
Order: Mucorales
Family: Mucoraceae
Genus: Thamnidium
Link (1809)
Species

Thamnidium anomalum
Thamnidium ctenidium
Thamnidium elegans

Thamnidium is a genus of fungi belonging to the family Mucoraceae.

The genus was circumscribed in 1809 by Johann Heinrich Friedrich Link.

Thamnidium molds are key participants in the aging process for dry aged beef, producing protease and collagenase enzymes that naturally tenderize the meat. Thamnidium forms pale grey patches of mold called 'whiskers' on fatty areas of a carcass or cut during the aging process.

The genus has also been implicated in the spoiling of meat in cold storage, alongside other fungal genera such as Acremonium, Mucor and Rhizopus.

References

  1. ^ "Thamnidium". www.mycobank.org. Retrieved 19 January 2021.
  2. "Dry Aged Steak: Why Dry Age Meat?". Retrieved 7 March 2022.
  3. "Thamnidium - an overview | ScienceDirect Topics". www.sciencedirect.com. Retrieved 2022-03-07.
  4. Fung, D. Y. C. (2014-01-01), "MICROBIOLOGICAL SAFETY OF MEAT | Yeasts and Molds", in Dikeman, Michael; Devine, Carrick (eds.), Encyclopedia of Meat Sciences (Second Edition), Oxford: Academic Press, pp. 395–404, ISBN 978-0-12-384734-8, retrieved 2022-03-07
Taxon identifiers
Thamnidium
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