Thamnidium
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Mucoromycota
Order: Mucorales
Family: Mucoraceae
Genus: Thamnidium
Link (1809)
Species

Thamnidium anomalum
Thamnidium ctenidium
Thamnidium elegans

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

  1. 1 2 "Thamnidium". www.mycobank.org. Retrieved 19 January 2021.
  2. "Dry Aged Steak: Why Dry Age Meat?". Retrieved 7 March 2022.
  3. "Thamnidium - an overview | ScienceDirect Topics". www.sciencedirect.com. Retrieved 2022-03-07.
  4. 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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