Genus/species: Chrysonilia sp.
- Cell: hyphae are smooth-walled and septate, lateral branches that form chains of conidia.
- Colony: Circular form, pale pink
- Spore: pinkish, irregular, smooth-walled, ovoidal to ellipsoidal
- Zygote: NA
- Ascus: long cylindrical ascus with up to 8 ascospores.
- Liquid Growth: clumpy
Growth substrates are glucose, cellobiose, saccharose, cellulose, lignin. Its metabolic end product is largely mineralized lignin.
Found in soils.
Pink/orange colonies on plate. Produces abnormal amounts of spores, often overtaking the entire plate and around the plate. Known as ‘red bread mold.'
Role in wine:
Cork Stabilizer. Chrysonilia sp. (especially C. sitophilia) is used to colonize corks and outcompete airborne fungi that produce cork taint (2,4,6-trichloroanisole, guaiacol, or 1-octene-3-ol). Chrysonilia sp. also can degrade the precursor to cork taint, chlorophenols. Chrysonilia sp. have no known sensory effects on the wine.
- SO2: Yes
- Sorbate: unknown
- DMDC: unknown
- pH: unknown
- Acids: no
- Ethanol: unknown
- Anaerobiosis: unknown
- Heat :yes
Marques, J.J. and San Romao, M.V. Role of the Chrysonilia sitophila in the quality of cork stoppers for sealing wine bottles. 2000 J. Ind. Microbiol. 24. 261-266.