Byssochlamys

Byssochlamys is a genus of fungi in the Trichocomaceae family. First described by Swedish botanist Richard Westling in 1909,[3] the widespread genus contains four species[4] associated with food spoilage, especially acidic heat-processed foods.[5]

Byssochlamys
Scientific classification
Kingdom:
Fungi
Division:
Ascomycota
Class:
Eurotiomycetes
Order:
Eurotiales
Family:
Thermoascaceae[1]
Genus:
Byssochlamys

Westling (1909)
Type species
Byssochlamys nivea
Westling (1909)
Species

B. fulva
B. lagunculariae[2]
B. nivea
B. spectabilis[2]
B. verrucosa
B. zollerniae

Species of the genus Byssochlamys can produce the mycotoxin patulin in fruit juices, as well as byssochlamic acid and mycophenolic acid.[5]

References
  1. "NCBI Taxonomy Browser entry for Byssochlamys".
  2. "Byssochlamys - Overview - Encyclopedia of Life". {{cite journal}}: Cite journal requires |journal= (help)
  3. Westling R. (1909). "Byssochlamys nivea, en foreningslank mellam familjerna Gymnoascaceae och Endomycetaceae". Svensk Botanisk Tidskrift (in Swedish). 3: 125–37.
  4. 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.
  5. Pitt JI, Hocking AD (2009). Fungi and Food Spoilage. Springer. pp. 170, 175. ISBN 978-0-387-92206-5.


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