Superregnum: Eukaryota
Regnum: Fungi
Subregnum: Mucoromyceta
Divisio: Mucoromycota
Subdivisio: Mucoromycotina
Classis: Mucoromycetes
Ordo: Mucorales
Familia: Mucoraceae
Genus: Thamnidium
Species: T. aurantiacum – T. elegans – T. glomeratum – T. mucoroides – T. paradoxum – T. seminis – T. willeyi
Name
Thamnidium Link, 1809
Synonyms
Melidium Eschw., 1822
Homonyms
Thamnidium Thuret, 1863, nom. illeg.
References
Links
Index Fungorum: IF 20569
Thamnidium is a genus of fungi belonging to the family Mucoraceae.[1]
The genus was circumscribed in 1809 by Johann Heinrich Friedrich Link.[1]
Thamnidium molds are key participants in the aging process for dry aged beef, producing protease and collagenase enzymes that naturally tenderize the meat.[2] Thamnidium forms pale grey patches of mold called 'whiskers' on fatty areas of a carcass or cut during the aging process.[3]
The genus has also been implicated in the spoiling of meat in cold storage, alongside other fungal genera such as Acremonium, Mucor and Rhizopus.[4]
References
"Thamnidium". www.mycobank.org. Retrieved 19 January 2021.
"Dry Aged Steak: Why Dry Age Meat?". Retrieved 7 March 2022.
"Thamnidium - an overview | ScienceDirect Topics". www.sciencedirect.com. Retrieved 2022-03-07.
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
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