# Thamnidium

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***Thamnidium*** is a [genus](/source/Genus) of [fungi](/source/Fungi) belonging to the family [Mucoraceae](/source/Mucoraceae).[1]

The genus was [circumscribed](/source/Circumscription_(taxonomy)) in 1809 by [Johann Heinrich Friedrich Link](/source/Johann_Heinrich_Friedrich_Link).[1]

*Thamnidium* molds are key participants in the aging process for [dry aged beef](/source/Beef_aging), producing [protease](/source/Protease) and [collagenase](/source/Collagenase) [enzymes](/source/Enzyme) 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](/source/Acremonium)*, *[Mucor](/source/Mucor)* and *[Rhizopus](/source/Rhizopus)*.[4]

## References

1. ["Thamnidium"](https://www.mycobank.org/page/Name%20details%20page/field/Mycobank%20%23/20569). *www.mycobank.org*. Retrieved 19 January 2021.

1. ["Dry Aged Steak: Why Dry Age Meat?"](https://www.theagingroom.com/news/dry-aged-steak-why-dry-age-meat). *The Aging Room*

1. 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](https://doi.org/10.1016/B978-0-12-819233-7.00005-7). ISBN 978-0-12-819233-7.

1. 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](https://doi.org/10.1016/B978-0-12-384731-7.00043-X). ISBN 978-0-12-384734-8.

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Adapted from the Wikipedia article [Thamnidium](https://en.wikipedia.org/wiki/Thamnidium) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Thamnidium?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.