It is common in many areas and is widely distributed throughout the world.[citation needed] It is inedible.[3] It produces cinnabarinic acid to protect itself from bacteria.[4]
Ecology
Pycnoporus cinnabarinus contribute to forest ecological heath by breaking down lignin in the wood of dead trees.[5] Its ability to break down lignin facilitates nutrient cycling in mostly deciduous and temperate woodlands that contain hardwoods. Although primarily recognized as a saprophytic fungus, it has also been observed in mycorrhizal relationships under certain forest conditions which is not fully understood.[6]
This species has also drawn attention for its potential biotechnological applications one of which includes natural flavor production and green chemistry.[7]
Uses
Biotechnical applications
One of the notable uses of P. cinnabarinus involving biotechnology is its ability to produce enzymes such as laccases and oxidases. Particularly its well studied use in the bioconversion of ferulic acid to vanillin, a valuable natural flavoring agent. This fungus demonstrates potential for natural vanillin production without the addition of synthetic chemicals.
↑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
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