Artomyces pyxidatus

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Artomyces pyxidatus
Artomyces pyxidatus 45278.jpg
Scientific classification
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Russulales
Family: Auriscalpiaceae
Genus: Artomyces
Species: A. pyxidatus
Binomial name
Artomyces pyxidatus
(Pers.) Jülich (1982)

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
View the Mycomorphbox template that generates the following list
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]


  1. ^ "Artomyces pyxidatus (Pers.) Jülich 1982". MycoBank. International Mycological Association. 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. doi:10.1002/hlca.200890235. 

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