Results 101 to 110 of about 421 (145)
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Archives of Microbiology, 2021
Submerged fermentation of Tuber borchii and T. maculatum was performed to produce mycelia towards evaluating their bioactive potential and probable toxicity. Truffle mycelia had been mostly explored for biopolymers previously. Methanolic extraction yield, polyphenol content, and flavonoid content varied with species and period of fermentation. In vitro
Nirali N Shah +2 more
exaly +3 more sources
Submerged fermentation of Tuber borchii and T. maculatum was performed to produce mycelia towards evaluating their bioactive potential and probable toxicity. Truffle mycelia had been mostly explored for biopolymers previously. Methanolic extraction yield, polyphenol content, and flavonoid content varied with species and period of fermentation. In vitro
Nirali N Shah +2 more
exaly +3 more sources
Linking Climate Variables with Tuber borchii Sporocarps Production ()
Natural Resources, 2014Tuber borchii is an ectomycorrhizal edible truffle, commonly called “bianchetto” (whitish truffle) to distinguish it from the more valuable white truffle found in Italy (T. magnatum). Although Tuber borchii also has a fairly high commercial value, information on its ecology, and especially its optimum rainfall and temperature values are lacking.
Lorenzo Gardin +2 more
exaly +3 more sources
Molecular markers for the identification of the ectomycorrhizal fungus Tuber borchii
New Phytologist, 1998Deborah Agostini +2 more
exaly +2 more sources
Self-anastomosing ability and vegetative incompatibility of Tuber borchii isolates
Mycorrhiza, 2007In this work, different mycelial isolates of the ectomycorrhizal fungus Tuber borchii were analysed for their ability to form self-anastomoses, which were monitored by time-lapse live-cell imaging, providing a description of the anastomosis process. Self-fusions were evidenced in three out of five isolates, with frequencies ranging between 50 and 88 ...
C. SBRANA +2 more
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SPECIFIC PRIMERS FOR RAPID TYPING OF TUBER BORCHII MYCORRHIZAL ROOTS
Acta Horticulturae, 1998Truffles are Ascomycetous fungi that need to form a symbiotic association (mycorrhiza) with the roots of a host plant to be able to produce their fruitbodies. Many of the morphological characters used to identify a truffle fruitbody, however, are lost during this phase. DNA analyses have therefore been devised for the typing of truffle species.
A. Mello +3 more
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Viability and Infectivity of Tuber borchii after Cryopreservation.
Cryo letters, 2017Truffles (Tuber spp.) are the most precious ectomycorrhizal edible mushrooms whose biodiversity is seriously endangered.To develop a protocol for cryopreservation of Tuber spp. mycelia using T. borchii as a model species, verifying whether conservation in liquid nitrogen may affect viability, growth rate, hyphal morphology and infectivity ...
Piattoni, F +4 more
openaire +3 more sources
The volatile organic compounds from the mycelium of Tuber borchii Vitt.
Phytochemistry, 2000The mycelium of T. borchii (characterized by DNA analysis) grown in sterile liquid medium produced some VOCs. The VOCs were retained on carbographs by passing a flow of helium, isolated and characterized in a GC-MS equipment after a thermal desorption.
Bruno Tirillini +4 more
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The ectomycorrhizal community in an experimental Tuber borchii truffiére
2004The community of ectomycorrhizal fungi (ECF) in a Pinus pinea- Tuber borchii truffière was studied using both morphological and molecular methods. The abundance of types of ectomycorrhizae and the presence of sporocarps of ECF have been studied for 13 years. The occurrence of T. borchii mycorrhizae and ascocarps was compared. Six different morphotypes
IOTTI, MIRCO +2 more
openaire +2 more sources
Preliminary approach to mycorrhization of micropropagated linden sprouts with Tuber borchii
2022Linden is a host plant particularly interesting given that in nature it forms ectomycorrhizas with all Tuber species of economic value. The propagation of the linden results to be quite problematic and according to Magherini and Nin especially the production of seed material because the seed germinates with great difficulty both for the incapacity to ...
Baldoni N. +5 more
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THE CULTIVATION OF THE “BIANCHETTO” TRUFFLE: TUBER BORCHII
2007Tuber borchii Vittad. is an edible truffle with excellent culinary qualities which is eaten either fresh such as in truffled cheese or in cooked dishes such as in sauces or with pasta. Its common name is bianchetto (whitish truffle) to distinguish it from the more expensive Italian white truffle (Tuber magnatum Pico). T.
ZAMBONELLI, ALESSANDRA +2 more
openaire +1 more source