Although Tuber borchii is a commercially valuable truffle, its habitat has been virtually ignored. Here, we examine the ectomycorrhizal fungal communities in natural T. borchii grounds. Ectomycorrhizas under T. borchii ascomata and up to 1 m away were collected and morphologically assigned to pine or oak host plants. They were then morphotyped and molecular typed using internal transcribed spacer regions. Seventy ectomycorrhizal taxa were identified, many of which were rare. Tuber borchii dominated, forming 20% of ectomycorrhizas, with Thelephoraceae, Inocybaceae and Sebacinaceae being the other main species. Species composition was markedly affected by the host plant, although community structure and composition was also influenced by the location from which the soil cores were collected. Tuber dryophilum, an edible truffle, but without commercial value, shared the habitat with T. borchii. Its mycorrhizas were never found together with those of T. borchii. Tuber borchii was present on both oaks and pines, but was more abundant in soil cores where the roots of both hosts were present. It is suggested that the presence of young oaks contributed to the maintenance of T. borchii colonization on pines.
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http://dx.doi.org/10.1111/j.1574-6941.2010.00844.x | DOI Listing |
J Fungi (Basel)
October 2024
Department of Life, Health and Environmental Sciences (MESVA), University of L'Aquila, Via Vetoio, 67100 L'Aquila, Italy.
Truffles of the genus (Pezizales, Ascomycetes) are among the most valuable and expensive foods, but their shelf life is limited to 7-10 days when stored at 4 °C. Alternative preservation methods have been proposed to extend their shelf life, though they may alter certain quality parameters. Recently, a hypogeal display case equipped with an ultrasonic humidity system (HDC) was developed, extending the shelf life to 2-3 weeks, depending on the truffle species.
View Article and Find Full Text PDFJ Agric Food Chem
May 2024
TUM School of Natural Sciences, Department of Chemistry, Technical University of Munich, Lichtenbergstraße 4, 85748 Garching, Germany.
Some truffles are expensive and, therefore, are prone to food fraud. A particular problem is the differentiation of high-priced truffles from cheaper truffles, both of which are white truffles with similar morphological characteristics. Using an untargeted approach, the volatiles isolated from samples of both species were screened for potential marker compounds by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and statistical analysis of the obtained semiquantitative data.
View Article and Find Full Text PDFMycorrhiza
April 2024
Department of Fungal Interactions, Research Area 1 'Landscape Functioning', Leibniz Centre for Agricultural Landscape Research (ZALF), Eberswalder Strasse 84, 15374, Müncheberg, Germany.
Tuber borchii forms ectomycorrhiza with oaks, hazel, and pines, including Pinus sylvestris. However, its ectomycorrhiza morphotype with P. sylvestris was not comprehensively described so far, and molecular analyses are missing despite a high danger of misidentification of T.
View Article and Find Full Text PDFJ Agric Food Chem
November 2023
Institute of Organic Chemistry, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany.
The price of different truffle types varies according to their culinary value, sometimes by more than a factor of 10. Nonprofessionals can hardly distinguish visually the species within the white or black truffles, making the possibility of food fraud very easy. Therefore, the identification of different truffle species ( spp.
View Article and Find Full Text PDFACS Omega
September 2023
Department of Chemistry, Faculty of Science, Muğla Sıtkı Koçman University, 48000 Muğla, Turkey.
Edible mushrooms are important providers of nutrients and are well recognized for their particular organoleptic properties. The volatiles that releases serve purposes beyond simply appealing to our sense of smell. Truffles have different smells and tastes due to the fact that they contain different volatile components; therefore, aroma is essential in defining the organoleptic properties and quality of truffles.
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