Sebacina sparassoidea
{{Speciesbox
| image = Sebacina sparassoidea 56969.jpg
| image_caption = Sebacina sparassoidea, West Virginia
| taxon = Sebacina sparassoidea
| authority = (Lloyd) P. Roberts (2003)
| synonyms =Tremella sparassoidea Lloyd (1921)
Corticium tremellinum var. reticulatum Berk. (1873)
Tremella reticulata (Berk.) Farl. (1908)
}}
{{ mycomorphbox
| name = Sebacina sparassoidea
| whichGills = no
| capShape = no
| hymeniumType = smooth
| stipeCharacter = no
| ecologicalType = mycorrhizal
| sporePrintColor = white
| howEdible = unknown
}}
Sebacina sparassoidea, the white coral jelly fungus, is a species of fungus in the family Sebacinaceae. Its coral-like basidiocarps (fruit bodies) are typically a yellowish off-white and have a gelatinous and elastic texture. Found in eastern North America, in humid environments amongst rotting logs of deciduous trees, particularly oaks, it is often observed growing throughout the months of August to September.{{cite book|language=fr|author1=Raymond McNeil|title=Champignons du Québec et de l'Est du Canada|page=95|location=Waterloo (Québec)|editor=Éditions Michel Quintin|date=2015|isbn=978-2-89435-772-9}}
Taxonomy
The white coral jelly fungus was first described in 1873 by British mycologist Miles Joseph Berkeley as a variety, var. reticulatum, of Corticium tremellinum. In 1908 it was raised to species level and placed in the genus Tremella, as Tremella reticulata, by American mycologist William Gilson Farlow. In 2003 British mycologist Peter Roberts re-examined the species and transferred it to the genus Sebacina. Since a different species (Sebacina reticulata Pat.) already existed with the species epithet reticulata, the new combination in Sebacina was applied to the earliest available synonym, as Sebacina sparassoidea.
Description
Fruit bodies of the white coral jelly fungus are composed of multiple, erect, coalescing, hollow lobes or branches arising from a central point. Such structures are roughly 3 to 20 cm in diameter and 3 to 12 cm tall.{{Cite web |language=fr |title=Tremella reticulata / Trémelle réticulée |url=https://www.mycoquebec.org/bas.php?post=Tr%C3%A9melle&l=r&nom=Tremella%20reticulata%20/%20Tr%C3%A9melle%20r%C3%A9ticul%C3%A9e&tag=Tremella%20reticulata&gro=106 |format=php| website=Mycoquébec.com |date=April 2022 |access-date=4 May 2022}} The associated spore print is white.{{cite book|language=fr|author1=Raymond McNeil|title=Champignons du Québec et de l'Est du Canada|page=95|location=Waterloo (Québec)|editor=Éditions Michel Quintin|date=2015|isbn=978-2-89435-772-9}}{{Cite web |language=en |author=Kuo Michael |title=Tremella reticulata |url=https://www.mushroomexpert.com/tremella_reticulata.html |format=html| website=MushroomExpert.com |date=November 2008 |access-date=4 May 2022}} Microscopically, the hyphae lack clamp connections. Basidia are septate. Basidiospores are ellipsoid, 9–13 × 6–7 μm.
Edibility
Sources disagree about edibility. However it is never considered dangerous, nor is it of exceptional culinary use.{{cite book|language=fr|author1=Raymond McNeil|title=Champignons du Québec et de l'Est du Canada|page=95|location=Waterloo (Québec)|editor=Éditions Michel Quintin|date=2015|isbn=978-2-89435-772-9}}