Thamnidium
| Thamnidium | |
|---|---|
| |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Mucoromycota |
| Class: | Mucoromycetes |
| Order: | Mucorales |
| Family: | Mucoraceae |
| Genus: | Thamnidium Link (1809) |
| Species | |
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
- ^ a b "Thamnidium". www.mycobank.org. Retrieved 19 January 2021.
- ^ "Dry Aged Steak: Why Dry Age Meat?". Retrieved 7 March 2022.
- ^ "Thamnidium - an overview | ScienceDirect Topics". www.sciencedirect.com. Retrieved 2022-03-07.
- ^ 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