Clavicorona pyxidata is a coral fungus that is commonly called "crown coral" or "crown-tipped coral fungus". Its most characteristic feature is the crown-like shape of the tips of its branches. Clavicorona pyxidata can be observed throughout North America during the growing season, producing its fleshy, coral-like fruiting bodies on decaying wood. Basidia and basidiospores are produced on the surfaces of the branches. These fungi are considered edible when cooked, although some people may experience gastrointestinal upset, especially after eating a large quantity. The raw fruiting bodies have a peppery taste which usually disappears when cooked. Clavicorona species are easily distinguished from other genera of coral fungi because the fruiting bodies grow directly from wood. Their tips are crown-like in structure, in contrast to most other coral fungi. Clavicorona pyxidata was stored for 6 months at 4℃. Mycelial growth of Clavicorona pyxidata is suitable for 27℃. It is required for 1100cc P.P bottle to complete mycelial growth to take about 45~50 days.

초록
 서론
 연구내용 및 결과
  1. 싸리버섯의 이해
  2. 싸리버섯 특성
  3. 싸리버섯의 시장성
 결론

• 장현유(한국농업대학 특용작물학과) | Hyun-You Chang
• 이선인( 한국농업대학 특용작물학과) | 이선인