Byssochlamys is a genus of fungi in the Trichocomaceae family. First described by Swedish botanist Richard Westling in 1909,[3] the widespread genus contains four species[4] associated with food spoilage, especially acidic heat-processed foods.[5]
Species of the genus Byssochlamys can produce the mycotoxin patulin in fruit juices, as well as byssochlamic acid and mycophenolic acid.[5]
{{cite journal}}: Cite journal requires |journal= (help) Byssochlamys is a genus of fungi in the Trichocomaceae family. First described by Swedish botanist Richard Westling in 1909, the widespread genus contains four species associated with food spoilage, especially acidic heat-processed foods.
Species of the genus Byssochlamys can produce the mycotoxin patulin in fruit juices, as well as byssochlamic acid and mycophenolic acid.
