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The Pecan Truffle (Tuber lyonii): A Gourmet Truffle Native to the Southeastern United States

EDIS, 2016
A truffle is a round, knobby, or lobed mushroom fruiting body that forms below ground. The “pecan truffle” (Tuber lyonii) is an edible truffle species, native to eastern North America.
Arthur C. Grupe, Timothy Brenneman, Gregory Bonito, Matthew E. Smith   +3 more
doaj   +8 more sources

ECONOMICALLY AND ALIMENTARY IMPORTANT TRUFFLE SPECIES, ESTABLISHMENT AND DEVELOPMENT OF THE TRUFFLE CULTURE IN XIROMERO REGION

Agricultura, 2012
Subterranean Fungi of the genus Tuber live and grow only in symbiosis, with certain trees or plants roots (various species of oak, hazel, pine, linden, poplar, juniper, etc.), requiring specific pedoclimatic conditions.
Simona Claudia Chetan, G. Morar
doaj   +3 more sources

Current status of truffle cultivation: recent results and future perspectives

Italian Journal of Mycology, 2015
In this review the current status of truffle cultivation in Europe and outside Europe is reported. While the cultivation of Tuber melanosporum (Périgord black truffle), Tuber aestivum (summer or Burgundy truffle) and Tuber borchii (bianchetto truffle ...
Alessandra Zambonelli, Mirco Iotti, Ian Hall   +2 more
doaj   +3 more sources

In silico characterization of bacterial chitinase: illuminating its relationship with archaeal and eukaryotic cousins

Journal of Genetic Engineering and Biotechnology, 2021
Background Chitin is one of the most abundant biopolymers on Earth, only trailing second after cellulose. The enzyme chitinase is responsible for the degradation of chitin.
Bhramar Dutta, Jan Deska, Rajib Bandopadhyay, Salem Shamekh   +3 more
doaj   +1 more source

Land Selection in Truffle Cultivation

Turkish Journal of Agriculture: Food Science and Technology, 2022
Truffles are a highly valued fungi group because of their gastronomic and economic importance. Even though the demands for truffles, particularly Tuber melanosporum and T.
İsmail Şen
doaj   +1 more source

Serbian black truffle Tuber aestivum: Microbiota and effects of different freezing regimes on volatile aroma compounds during storage [PDF]

Journal of Agricultural Sciences (Belgrade), 2023
The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is important to find an optimal method ...
Paunović Dušanka D., Mirković Milica M., Mirković Nemanja L., Tešević Vele V., Stanković-Jeremić Jovana M., Todosijević Marina M., Radulović Zorica T.   +6 more
doaj   +1 more source

Role and potentialities of bacteria associated with Tuber magnatum: A mini-review

Frontiers in Microbiology, 2022
Among the hypogeous ectomycorrhizal fungi, the white truffle Tuber magnatum Picco is the species of greatest interest, both from an ecological and economic point of view.
Pamela Monaco, Gino Naclerio, Antonietta Mello, Antonio Bucci   +3 more
doaj   +1 more source

Food Authentication: Identification and Quantitation of Different Tuber Species via Capillary Gel Electrophoresis and Real-Time PCR

Foods, 2020
Truffles are hypogeous fungi mainly found in Europe and Asia. Due to their special aroma and taste, some truffle species are sold on the international market at an extremely high price.
Stefanie Schelm, Melanie Siemt, Janin Pfeiffer, Christina Lang, Hans-Volker Tichy, Markus Fischer   +5 more
doaj   +1 more source

Aromatic Plants and Their Associated Arbuscular Mycorrhizal Fungi Outcompete Tuber melanosporum in Compatibility Assays with Truffle-Oaks

Biology, 2023
The high value of black truffle recompenses the slow growth of the fungus when established in the field. Adding a secondary crop, such as medicinal and aromatic plants (MAPs), could further enhance the sustainability of truffle production agro-forest ...
Vasiliki Barou, Ana Rincón, Cinta Calvet, Amelia Camprubí, Javier Parladé   +4 more
doaj   +1 more source

Orchard Conditions and Fruiting Body Characteristics Drive the Microbiome of the Black Truffle Tuber aestivum

Frontiers in Microbiology, 2019
Truffle fungi are well known for their enticing aromas partially emitted by microbes colonizing truffle fruiting bodies. The identity and diversity of these microbes remain poorly investigated, because few studies have determined truffle-associated ...
Richard Splivallo, Maryam Vahdatzadeh, Jose G. Maciá-Vicente, Virginie Molinier, Virginie Molinier, Martina Peter, Simon Egli, Stéphane Uroz, Francesco Paolocci, Aurélie Deveau   +9 more
doaj   +1 more source