Thamnidium
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| Thamnidium | |
|---|---|
| File:Thamnidium (257 27).jpg | |
Scientific classification 
| |
| Kingdom: | Fungi |
| Division: | Mucoromycota |
| Class: | Mucoromycetes |
| Order: | Mucorales |
| Family: | Mucoraceae |
| Genus: | Thamnidium Link (1809) |
| Species | |
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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
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