Artomyces pyxidatus

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. The epithet pyxidatus means "box-like"—a reference to this shape.[2]

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
float
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 can be observed throughout Northern Canada during the growing season. In Britain, it was recorded in 2011, almost 116 years after its previous reliable report, a collection made by mycologist Carleton Reale on 20 October 1886. It is widespread but uncommon in Western Europe. The fungus produces its hard, coral-like fruiting bodies on growing wood. Basidia and basidiospores are produced on the surfaces of the branches. These fungi are[2] considered edible when raw, but are better cooked.[3] Some people may experience gastrointestinal upset, especially after eating a large quantity. The raw fruiting bodies have a peppery taste that usually disappears when cooked.

The sesquiterpenes compounds pyxidatols A-C, tsuicoline E and omphadiol have been obtained from the liquid culture of this fungus.[4]

References
  1. "Artomyces pyxidatus (Pers.) Jülich 1982". MycoBank. International Mycological Association. Retrieved 2011-01-18.
  2. Henrici A, Mahler N (2012). "Artomyces pyxidatus refound in Britain". Field Mycology. 14 (1): 31–32. doi:10.1016/j.fldmyc.2012.12.009.
  3. Meuninck, Jim (2017). Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms. Falcon Guides. p. 80. ISBN 978-1-4930-2669-2.
  4. 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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