Brown cellar sponge
| Brown cellar sponge | ||||||||||||
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Fruiting bodies of the brown cellar sponge |
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| Coniophora puteana | ||||||||||||
| ( Schumach .: Fr. ) P. Karst. |
The brown cellar sponge ( Coniophora puteana ), also brown wart sponge or thick-skinned Braunsporrindenpilz called, is a wood-decaying fungus species from the family of Braunsporrindenpilzverwandten . In addition to the real dry rot, it is one of the most common harmful fungi in buildings in our latitudes. The name “cellar sponge” is misleading because the fungus is by no means restricted to cellar rooms, but can occur in all parts of the building under suitable living conditions.
features
Fruiting bodies
The brown cellar sponge forms thin fruiting bodies lying flat on the substrate , which are initially white, but soon turn brown. The growth margin remains white. Characteristic is the formation of small wart-like elevations on the surface of the fruit layer , which usually occurs .
Mycelium
The brown cellar sponge forms a root-like, branched strand mycelium that is initially light, but later usually takes on a dark brown color. With its strand mycelium, the cellar sponge is able to overgrow large areas of masonry and other building materials if there is a source of nutrients and moisture.
ecology
As with other mushrooms, the life requirements for the brown cellar sponge are the presence of a nutrient substrate (in this case wood ), sufficient moisture and a suitable temperature environment.
The brown cellar sponge needs a relatively high moisture content of around 50% to 60% for its development . The temperature range in which the fungus can grow extends from approx. 3 ° C to 38 ° C, with the optimum being approx. 23 ° C.
Damage
The brown cellar sponge causes brown rot in the affected wood . Due to the breakdown of the cellulose, which is one of the main components of wood, it quickly loses its strength and mass. It takes on a dark brown color and develops a cracked structure that is typical of brown rot damage, the so-called cube break . In the advanced stage of the infestation, the wood no longer has any bearing capacity and can be ground to powder between the fingers.
Control and Prevention
The control of an infestation by the brown cellar sponge is based in Germany on DIN 68800 part 4. The brown cellar sponge is counted among the "wet rot fungi" because it needs a higher moisture content than the real dry rot fungus for its growth . (The term "wet rot" is controversial, however, as every attack by wood-destroying fungi is based on increased moisture.)
As a control measure, the DIN stipulates that the affected wooden components must be removed (cut back 0.30 m beyond the visible infestation). It may be necessary to treat the remaining wooden parts by means of drilled hole impregnation with preventive chemical wood preservatives.
The most important measure to prevent infestation, however, is to ensure that the wood is not exposed to increased moisture. Wood whose moisture content is permanently below the fiber saturation range cannot be attacked by wood-destroying fungi.
An infestation by the brown cellar sponge often occurs when wood is in contact with damp masonry or soil, e.g. B. in damp basements or ground floors without a basement. Leaky roofs, damaged water pipes or condensation due to structural problems can also be the cause.
See also
- Real dry rot , white pore sponge , star set mushroom , brown rot
- List of wood-destroying building fungi
literature
- Tobias Huckfeldt, Olaf Schmidt: House rot and timber fungi. Verlag Rudolf Müller, Cologne 2006, ISBN 3-481-02142-9
- Klaus Kempe: Wood pests. 3. edit u. exp. Edition, Verlag Bauwesen, Berlin 2004, ISBN 3-345-00827-0
- Hans-Peter Sutter: Recognizing and combating wood pests on cultural assets. 4th edition, Haupt Verlag, Bern 2002, ISBN 3-258-06443-1
- Uwe Wild: Lexicon of wood protection. BAULINO Verlag, Waldshut 2009, ISBN 978-3-938537-07-7 , 500 pp.
