Pycnoporus cinnabarinus

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.[1] It produces cinnabarinic acid to protect itself from bacteria.[2]

Pycnoporus cinnabarinus
Pycnoporus cinnabarinus (Jacq.) P. Karst 153.jpg
Scientific classification edit
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Polyporales
Family: Polyporaceae
Genus: Pycnoporus
P. cinnabarinus
Binomial name
Pycnoporus cinnabarinus
(Jacq.) P.Karst. (1881)
  • Boletus cinnabarinus Jacq. (1776)
Pycnoporus cinnabarinus
View the Mycomorphbox template that generates the following list
pores on hymenium
hymenium attachment is not applicable
lacks a stipe
ecology is saprotrophic
edibility: inedible

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


  1. ^ Phillips, Roger (2010). Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 304. ISBN 978-1-55407-651-2.
  2. ^ 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