| Thamnidium | |
|---|---|
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Scientific classification 
| |
| 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
[edit]- ^ a b "Thamnidium". www.mycobank.org. Retrieved 19 January 2021.
- ^ "Dry Aged Steak: Why Dry Age Meat?". The Aging Room.[unreliable source?]
- ^ Ramanathan, R.; Mafi, G.G.; Yoder, L.; Perry, M.; Pfeiffer, M.; Vanoverbeke, D.L.; Maheswarappa, Naveena Basappa (2020). "Biochemical changes of postmortem meat during the aging process and strategies to improve the meat quality". Meat Quality Analysis. pp. 67–80. doi:10.1016/B978-0-12-819233-7.00005-7. ISBN 978-0-12-819233-7.
- ^ Fung, D.Y.C. (2014). "MICROBIOLOGICAL SAFETY OF MEAT | Yeasts and Molds". Encyclopedia of Meat Sciences. pp. 395–404. doi:10.1016/B978-0-12-384731-7.00043-X. ISBN 978-0-12-384734-8.