Artomyces pyxidatus

Artomyces pyxidatus
Scientific classification
Kingdom:	Fungi
Division:	Basidiomycota
Class:	Agaricomycetes
Order:	Russulales
Family:	Auriscalpiaceae
Genus:	Artomyces
Species:	A. pyxidatus
Binomial name
Artomyces pyxidatus (Pers.) Jülich (1982)
Synonyms[1]
Clavaria pyxidata Pers. (1794) Merisma pyxidatum (Pers.) Spreng. (1827) Clavaria coronata Schwein. (1832) Clavaria petersii Berk. & M.A.Curtis (1873) Clavicorona coronata (Schwein.) Doty (1947) Clavicorona pyxidata (Pers.) Doty (1947)

Artomyces pyxidatus
Mycological characteristics
	smooth hymenium
	no distinct cap
	hymenium attachment is irregular or not applicable
	lacks a stipe
	spore print is white
	ecology is saprotrophic
	edibility: edible

Artomyces pyxidatus is a coral fungus that is commonly called crown coral or crown-tipped coral fungus. Its most characteristic feature is the crown-like shape of the tips of its branches.

Artomyces pyxidatus can be observed throughout North America during the growing season, producing its fleshy, coral-like fruiting bodies on decaying wood. Basidia and basidiospores are produced on the surfaces of the branches. These fungi are considered edible when cooked, although some people may experience gastrointestinal upset, especially after eating a large quantity. The raw fruiting bodies have a peppery taste which usually disappears when cooked.

The sesquiterpenes pyxidatols A-C, tsuicoline E and omphadiol have been obtained from the liquid culture of this fungus.^[2]

References

1. ^ "Artomyces pyxidatus (Pers.) Jülich 1982". MycoBank. International Mycological Association. http://www.mycobank.org/MycoTaxo.aspx?Link=T&Rec=110490. Retrieved 2011-01-18. 
2. ^ Zheng Y-B, Lu C-H, Zheng Z-H, Lin X-J, Su W-J, Shen Y-M. (2008). "New sesquiterpenes from edible fungus Clavicorona pyxidata". Helvetica Chimica Acta 91 (11): 2174–80. 

External links

• Clavicorona pyxidata at Tom Volk's Fungi