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An extreme xerophile and the only species of Xeromyces, able to grow at lower water activity than almost any other known organism. It spoils dry, high-sugar foods such as chocolate, dried fruit, honey, molasses and tobacco. Its genome lacks the genes usually associated with mycotoxin production.
Not edible. A food-spoilage mould; affected foods should be discarded.
Never eat a wild mushroom based on a web page — confirm with an expert.
Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
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