A 2010 publication reported the discovery and characterization of a novel pigment named mycenaaurin A, likely responsible for the color of the mushroom, which has antibiotic activity that may function in nature to prevent certain bacteria from growing on the fruit bodies.
A 2010 publication reported the discovery and characterization of a novel pigment named mycenaaurin A, isolated from the fruit body of the mushroom. The pigment is likely responsible for the color of the mushroom, and it has antibiotic activity that may function in nature to prevent certain bacteria from growing on the fruit bodies.