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Piñuela Y, Alday JG, Oliach D, Castaño C, Büntgen U, Egli S, Martínez Peña F, Dashevskaya S, Colinas C, Peter M, Bonet JA. Habitat is more important than climate for structuring soil fungal communities associated in truffle sites. Fungal Biol 2024; 128:1724-1734. [PMID: 38575246 DOI: 10.1016/j.funbio.2024.02.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 02/09/2024] [Accepted: 02/23/2024] [Indexed: 04/06/2024]
Abstract
The ectomycorrhizal fungi Tuber melanosporum Vittad. and Tuber aestivum Vittad. produce highly valuable truffles, but little is known about the soil fungal communities associated with these truffle species in places where they co-occur. Here, we compared soil fungal communities present in wild and planted truffle sites, in which T. melanosporum and T. aestivum coexist, in Mediterranean and temperate regions over three sampling seasons spanning from 2018 to 2019. We showed that soil fungal community composition and ectomycorrhizal species composition are driven by habitat type rather than climate regions. Also, we observed the influence of soil pH, organic matter content and C:N ratio structuring total and ectomycorrhizal fungal assemblages. Soil fungal communities in wild sites revealed more compositional variability than those of plantations. Greater soil fungal diversity was found in temperate compared to Mediterranean sites when considering all fungal guilds. Ectomycorrhizal diversity was significantly higher in wild sites compared to plantations. Greater mould abundance at wild sites than those on plantation was observed while tree species and seasonal effects were not significant predictors in fungal community structure. Our results suggested a strong influence of both ecosystem age and management on the fungal taxa composition in truffle habitats.
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Affiliation(s)
- Yasmin Piñuela
- Department of Agricultural and Forest Sciences and Engineering, University of Lleida, Lleida, 25198, Spain; Forest Science and Technology Centre of Catalonia (CTFC), Crta. Sant Llorenç de Morunys km 2, 25280, Solsona, Spain; Swiss Federal Research Institute WSL, Birmensdorf, Switzerland.
| | - Josu G Alday
- Department of Agricultural and Forest Sciences and Engineering, University of Lleida, Lleida, 25198, Spain; Joint Research Unit CTFC - AGROTECNIO-CERCA, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain
| | - Daniel Oliach
- Forest Science and Technology Centre of Catalonia (CTFC), Crta. Sant Llorenç de Morunys km 2, 25280, Solsona, Spain
| | - Carles Castaño
- Department of Forest Mycology and Plant Pathology, Swedish University of Agricultural Sciences, Uppsala, SE-750 07, Sweden
| | - Ulf Büntgen
- Department of Geography, University of Cambridge, Cambridge, UK; Czech Globe Research Institute CAS and Masaryk University Brno, Brno, Czech Republic
| | - Simon Egli
- Swiss Federal Research Institute WSL, Birmensdorf, Switzerland
| | - Fernando Martínez Peña
- Agrifood Research and Technology Centre of Aragon CITA, Montañana 930, E-50059, Zaragoza, Spain; European Mycological Institute EGTC-EMI, E-42003, Soria, Spain
| | - Svetlana Dashevskaya
- Department of Agricultural and Forest Sciences and Engineering, University of Lleida, Lleida, 25198, Spain
| | - Carlos Colinas
- Department of Agricultural and Forest Sciences and Engineering, University of Lleida, Lleida, 25198, Spain; Forest Science and Technology Centre of Catalonia (CTFC), Crta. Sant Llorenç de Morunys km 2, 25280, Solsona, Spain
| | - Martina Peter
- Swiss Federal Research Institute WSL, Birmensdorf, Switzerland
| | - José Antonio Bonet
- Department of Agricultural and Forest Sciences and Engineering, University of Lleida, Lleida, 25198, Spain; Joint Research Unit CTFC - AGROTECNIO-CERCA, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain
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2
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Mix T, Janneschütz J, Ludwig R, Eichbaum J, Fischer M, Hackl T. From Nontargeted to Targeted Analysis: Feature Selection in the Differentiation of Truffle Species ( Tuber spp.) Using 1H NMR Spectroscopy and Support Vector Machine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18074-18084. [PMID: 37934755 DOI: 10.1021/acs.jafc.3c05786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2023]
Abstract
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 (Tuber spp.) is an analytical task that could be solved in this study. The polar extract from a total of 80 truffle samples was analyzed by 1H NMR spectroscopy in combination with chemometric methods covering five commercially relevant species. All classification models were validated applying a repeated nested cross-validation. In direct comparison, the two very similar looking and closely related black representatives Tuber melanosporum and Tuber indicum could be classified 100% correctly. The most expensive truffle Tuber magnatum could be distinguished 100% from the other relevant white truffle Tuber borchii. In addition, signals for a potential Tuber borchii and a potential Tuber melanosporum marker for targeted approaches could be detected, and the corresponding molecules were identified as betaine and ribonate. A model covering all five truffle species Tuber aestivum, Tuber borchii, Tuber indicum, Tuber magnatum, and Tuber melanosporum was able to correctly discriminate between each of the species.
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Affiliation(s)
- Thorsten Mix
- Institute of Organic Chemistry, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
| | - Jasmin Janneschütz
- Department of Pharmaceutical Sciences, University of Vienna, Josef-Holaubek-Platz 2, Vienna 1090, Austria
| | - Rami Ludwig
- Institute of Organic Chemistry, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
| | - Julia Eichbaum
- Institute of Organic Chemistry, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
| | - Markus Fischer
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Thomas Hackl
- Institute of Organic Chemistry, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
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3
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Čejka T, Trnka M, Büntgen U. Sustainable cultivation of the white truffle (Tuber magnatum) requires ecological understanding. MYCORRHIZA 2023; 33:291-302. [PMID: 37462722 PMCID: PMC10752849 DOI: 10.1007/s00572-023-01120-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Accepted: 06/29/2023] [Indexed: 12/29/2023]
Abstract
The white truffle (Tuber magnatum Picco.; WT) is the most expensive and arguably also the most delicious species within the genus Tuber. Due to its hidden belowground life cycle, complex host symbiosis, and yet unknown distribution, cultivation of the enigmatic species has only recently been achieved at some plantations in France. A sustainable production of WTs under future climate change, however, requires a better ecological understanding of the species' natural occurrence. Here, we combine information from truffle hunters with a literature review to assess the climatic, edaphic, geographic, and symbiotic characteristics of 231 reported WT sites in southeast Europe. Our meta-study shows that 75% of the WT sites are located outside the species' most famous harvest region, the Piedmont in northern Italy. Spanning a wide geographic range from ~ 37° N in Sicily to ~ 47° N in Hungary, and elevations between sea level in the north and 1000 m asl in the south, all WT sites are characterised by mean winter temperatures > 0.4 °C and summer precipitation totals of ~ 50 mm. Often formed during past flood or landslide events, current soil conditions of the WT sites exhibit pH levels between 6.4 and 8.7, high macroporosity, and a cation exchange capacity of ~ 17 meq/100 g. At least 26 potential host species from 12 genera were reported at the WT sites, with Populus alba and Quercus cerris accounting for 23.5% of all plant species. We expect our findings to contribute to a sustainable WT industry under changing environmental and economic conditions.
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Affiliation(s)
- Tomáš Čejka
- Department of Climate Change Impacts On Agroecosystems, Global Change Research Institute of the Czech Academy of Sciences, Bělidla 986/4, 603 00, Brno, Czech Republic.
- Department of Ecology and Environmental Sciences, Faculty of Science, Palacký University Olomouc, Šlechtitelů 27, 783 71, Olomouc, Czech Republic.
| | - Miroslav Trnka
- Department of Climate Change Impacts On Agroecosystems, Global Change Research Institute of the Czech Academy of Sciences, Bělidla 986/4, 603 00, Brno, Czech Republic
- Department of Agrosystems and Bioclimatology, Faculty of Agronomy, Mendel University, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Ulf Büntgen
- Department of Climate Change Impacts On Agroecosystems, Global Change Research Institute of the Czech Academy of Sciences, Bělidla 986/4, 603 00, Brno, Czech Republic
- Department of Geography, Faculty of Science, Masaryk University, Kotlářská 2, 602 00, Brno, Czech Republic
- Swiss Federal Institute for Forest, Snow and Landscape Research WSL, Zürcherstrasse 111, 8903, Birmensdorf, Switzerland
- Department of Geography, University of Cambridge, Downing Place, Cambridge, CB2 3EN, UK
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Tejedor-Calvo E, Garcia-Barreda S, Sebastián Dambolena J, Pelissero D, Sánchez S, Marco P, Nouhra E. Aromatic profile of black truffle grown in Argentina: Characterization of commercial categories and alterations associated to maturation, harvesting date and orchard management practices. Food Res Int 2023; 173:113300. [PMID: 37803611 DOI: 10.1016/j.foodres.2023.113300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
Black truffle (Tuber melanosporum) is one of the most appreciated fungi in the world mainly due to its aromatic properties. In the emerging markets such as Argentina, the aroma of locally produced truffles has not been described yet. The volatile organic compounds (VOCs) from 102 black truffles from Argentina were analyzed using solid phase microextraction gas chromatography coupled with mass spectrometer detector (SPME-GC-MS). Several factors such as commercial category, maturity stage, host tree, geographical origin, and aromatic defects detected during classification were also registered and considered. As a result, 79 VOCs were detected, among which 2-methyl-propanal, 2-butanone, 2-methyl-1-propanol, butanal-3-methyl, 3-methyl-1-butanol, 2-methyl-1-butanol were present in high percentage in fresh mature truffles, whereas immature truffles were associated with 3,5-dimethoxytoluene, 2-phenyl-2-butenal, 2,3-dimethoxytoluene. The Argentine black truffles showed significant similarities in their aromatic profile when compared with their Australian and European counterparts, but with some distinctive notes.
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Affiliation(s)
- Eva Tejedor-Calvo
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain.
| | - Sergi Garcia-Barreda
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain
| | - José Sebastián Dambolena
- Instituto Multidisciplinario de Biología Vegetal (CONICET), FCEFyN, Universidad Nacional de Córdoba (UNC), CC 495, CP 5000 Córdoba, Argentina
| | - David Pelissero
- Instituto Multidisciplinario de Biología Vegetal (CONICET), FCEFyN, Universidad Nacional de Córdoba (UNC), CC 495, CP 5000 Córdoba, Argentina
| | - Sergio Sánchez
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain
| | - Pedro Marco
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain
| | - Eduardo Nouhra
- Instituto Multidisciplinario de Biología Vegetal (CONICET), FCEFyN, Universidad Nacional de Córdoba (UNC), CC 495, CP 5000 Córdoba, Argentina
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Tejedor-Calvo E, Morales D, Morillo L, Vega L, Caro M, Smiderle FR, Iacomini M, Marco P, Soler-Rivas C. Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase). Foods 2023; 12:2724. [PMID: 37509816 PMCID: PMC10379309 DOI: 10.3390/foods12142724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/10/2023] [Accepted: 07/16/2023] [Indexed: 07/30/2023] Open
Abstract
An optimized PLE method was applied to several truffle species using three different solvent mixtures to obtain bioactive enriched fractions. The pressurized water extracts contained mainly (1 → 3),(1 → 6)-β-D-glucans, chitins, and heteropolymers with galactose and mannose in their structures. The ethanol extracts included fatty acids and fungal sterols and others such as brassicasterol and stigmasterol, depending on the species. They also showed a different fatty acid lipid profile depending on the solvent utilized and species considered. Ethanol:water extracts showed interesting lipids and many phenolic compounds; however, no synergic extraction of compounds was noticed. Some of the truffle extracts were able to inhibit enzymes related to type 2 diabetes; pressurized water extracts mainly inhibited the α-amylase enzyme, while ethanolic extracts were more able to inhibit α-glucosidase. Tuber brumale var. moschatum and T. aestivum var. uncinatum extracts showed an IC50 of 29.22 mg/mL towards α-amylase and 7.93 mg/mL towards α-glucosidase. Thus, use of the PLE method allows o bioactive enriched fractions to be obtained from truffles with antidiabetic properties.
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Affiliation(s)
- Eva Tejedor-Calvo
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Department of Forest Resources, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón-IA2 (CITA-Zaragoza University), Av. Montañana 930, 50059 Zaragoza, Spain
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Spain
| | - Diego Morales
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Departmental Section of Galenic Pharmacy and Food Technology, Veterinary Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Laura Morillo
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Laura Vega
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Mercedes Caro
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Spain
| | - Fhernanda Ribeiro Smiderle
- Faculdades Pequeno Príncipe, Curitiba 80230-020, PR, Brazil
- Instituto de Pesquisa Pelé Pequeno Príncipe, Curitiba 80240-020, PR, Brazil
| | - Marcello Iacomini
- Department of Biochemistry and Molecular Biology, Federal University of Parana, Curitiba 81531-980, PR, Brazil
| | - Pedro Marco
- Department of Forest Resources, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón-IA2 (CITA-Zaragoza University), Av. Montañana 930, 50059 Zaragoza, Spain
| | - Cristina Soler-Rivas
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain
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6
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Bucci A, Monaco P, Naclerio G. Tuber magnatum Picco: the challenge to identify ascoma-associated bacteria as markers for geographic traceability. Front Microbiol 2023; 14:1142214. [PMID: 37260692 PMCID: PMC10227511 DOI: 10.3389/fmicb.2023.1142214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Accepted: 05/02/2023] [Indexed: 06/02/2023] Open
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7
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Tejedor-Calvo E, Morales D, Ángeles Sanz M, Sánchez S, Marco P, García-Barreda S. Aromatic changes in home-made truffle products after heat treatments. Food Res Int 2023; 164:112403. [PMID: 36737983 DOI: 10.1016/j.foodres.2022.112403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 12/12/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Truffles are highly valued by their aromatic properties and can aromatize food products. However, the truffle aroma could be reduced or lost with heat treatments (pasteurization and sterilization) necessary for products security and safety. In this study, sunflower oil and honey were aromatized with black truffle (lyophilized and fresh) using two different concentrations (5 and 10 %) for 24 h and then heat treatments (pasteurization and sterilization) were carried out. Truffle organic volatile compounds from products were investigated by SPME-GC-MS and sensory analysis by trained panel. More than 80 compounds were detected. Some of them were affected differently by heat process depending on the food matrix. Professional tasters scored higher key aromatic attributes such as sulphurous and olive oil in fresh truffle products, regardless the heat treatment applied.
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Affiliation(s)
- Eva Tejedor-Calvo
- Department of Plant Science, Agrifood Research and Technology Centre of Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain.
| | - Diego Morales
- Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - María Ángeles Sanz
- Laboratories and Technological Assistance, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana, 50059 Zaragoza, Spain
| | - Sergio Sánchez
- Department of Plant Science, Agrifood Research and Technology Centre of Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
| | - Pedro Marco
- Department of Plant Science, Agrifood Research and Technology Centre of Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
| | - Sergi García-Barreda
- Department of Plant Science, Agrifood Research and Technology Centre of Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
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8
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Territorial Marketing Based on Non-Wood Forest Products (NWFPs) to Enhance Sustainable Tourism in Rural Areas: A Literature Review. FORESTS 2022. [DOI: 10.3390/f13081231] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
It is often seen how a distinctive feature of a territory is used as a brand to create an image that attracts tourists to the region. This is so-called “territorial marketing”, and together with this brand, connected products and services, usually related to recreation, gastronomy and well-being, are offered. Non-wood forest products (NWFPs), such as mushrooms, truffles, aromatic and medicinal plants, nuts and berries, are natural products connected to local traditions that contribute to rural economies, culture and society. This becomes particularly prominent when used as elements of identity to brand specific geographical areas such as the “Chestnut Route”, the “Cranberry Valley” or the “Truffle Way”. This review aims to delve into the understanding of this link between NWFPs and sustainable tourism through territorial marketing and to discuss the different perspectives that address this field, including the methodologies used for the studies, as well as to identify the main research topics tackled in the literature, territorial marketing models and the challenges for its development. The results show the multidisciplinary nature of this field of research, addressed primarily by economists through qualitative surveys and case studies. Most authors emphasize the growing interest in territorial marketing in rural areas as well as the importance of involving the local population in the implementation process. Several studies offer a territorial marketing process model, among which stakeholders’ participation, place identity and image, as well as their interaction, are main aspects to be considered when developing this strategy. A new territorial marketing model is proposed. While it is an emergent research field, studies focused on territorial marketing based on NWFPs to attract tourism remain a research niche.
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9
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The Market Evolution of Medicinal and Aromatic Plants: A Global Supply Chain Analysis and an Application of the Delphi Method in the Mediterranean Area. FORESTS 2022. [DOI: 10.3390/f13050808] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is an increasing evidence for the significant value and potential of Medicinal and Aromatic Plants (MAPs) worldwide. Among other non-wood forest products, MAPs are considered a key element of sustainable forest management and economic development. As part of Mediterranean cultural heritage, these plants are a major driver of rural tourism, in many areas representing an important raw material for various bio-based industrial sectors. Besides their economic value, MAPs enhance social integration and maintain gender balance as harvesting and processing MAPs is clearly a female dominated task. Despite the prominent contribution of MAPs to local development, conservation of biodiversity and the development of the traditional Mediterranean food system, many challenges and knowledge gaps could potentially place the sector’s development at risk. The aim of this work is to examine the present situation of the MAPs sector in the most productive countries around the Mediterranean and to identify future challenges and priority actions to develop the MAPs sector in the region. To do so, a supply chain analysis was performed to identify the main stakeholders involved. Various experts from Croatia, France, Greece, Spain, and Tunisia participated in the SWOT analysis and the Delphi approach employed in this study. The results highlight the main challenges facing the sector in Mediterranean countries. Five groups of challenges are identified, related mainly to certification and labelling, life quality and wellbeing, market development, research development, and transforming and processing. To overcome these challenges, a set of actions is validated by the interviewed experts with the aim of improving marketing strategies and including various innovations related to political, legal, organisational, and institutional frameworks.
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10
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Fungal and Bacterial Communities in Tuber melanosporum Plantations from Northern Spain. FORESTS 2022. [DOI: 10.3390/f13030385] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Tuber melanosporum (Ascomycota, Pezizales) is an ectomycorrhizal fungus that produces highly appreciated hypogeous fruiting bodies called black truffles. The aim of this paper was to research the composition of ectomycorrhiza-associated fungal and bacterial communities in T. melanosporum oak plantations. Results of this paper showed the competitive effect of T. melanosporum on other fungal species, especially other mycorrhizal and pathogenic species. T. melanosporum was shown to be associated mainly with bacteria, some of them important for their properties as mycorrhizal helper bacteria. A dendrogram analysis of co-occurrence showed that T. melanosporum tended to co-occur with the following bacteria species: Singulisphaera limicola, Nannocistis excedens and Sporosarcina globispora. In addition, it was linked to fungal species such as Mortierella elongata, M. minutissima, Cryptococcus uzbekistanensis, C. chernovii and C. aerius. This study provides an exhaustive analysis of the diversity, structure and composition of fungal and bacterial communities associated with T. melanosporum to enhance understanding of the biology, composition and role of these communities in truffle plantations.
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Phong WN, Gibberd MR, Payne AD, Dykes GA, Coorey R. Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review. Compr Rev Food Sci Food Saf 2022; 21:1677-1701. [PMID: 35179824 DOI: 10.1111/1541-4337.12927] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 01/18/2022] [Accepted: 01/23/2022] [Indexed: 11/30/2022]
Abstract
Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested mostly in winter from June to August in the Southern Hemisphere and from December to February in the Northern Hemisphere) and extremely perishable. Truffles deteriorate rapidly showing undesirable changes within 10 days from harvest in aroma and visual appearance after harvest. The very short postharvest shelf life (about 7-10 days) limits the potential for export and domestic consumption all year round. Several preservation methods have been studied to prolong their shelf life without the loss of aroma. However, all traditional preservation techniques have their own shortcomings and remain challenging. The extraction of natural truffle aroma volatiles for food applications could be a potential alternative to replace the existing synthetic flavoring used for processed truffle products. Four commonly used extraction methods for recovering volatile compounds from plants, namely, supercritical carbon dioxide extraction, Soxhlet extraction, distillation, and cold pressing, are critically analyzed. Up to date, existing research about the extraction of aroma volatiles from truffles is limited in the literature but based on the volatility of the key truffle volatile compounds, supercritical carbon dioxide extraction may offer the best possibility so that a natural truffle-based product that can be used in food applications throughout the year can be made available.
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Affiliation(s)
- Win Nee Phong
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Mark R Gibberd
- Centre for Crop and Disease Management School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Alan D Payne
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Gary A Dykes
- School of Agriculture and Food Sciences, University of Queensland, Saint Lucia, Queensland, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
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12
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Abstract
Tourism activities developed in forested areas are a non-wood forest exploitation method that contributes to sustainability objectives, even more so when they consider the participation of the community and the government in favor of its conservation. Under this context, this article will review the different investigations that relate to indigenous tourism, the conservation of the ecosystem and what attributes are important when measuring them. To do this, a scientometric meta-analysis was carried out, which extracts a set of articles that strictly refer to the themes of indigenous tourism in forests, considering two databases integrated into the Core Collection Web of Science, the selection process of which is aligned with the guidelines of the PRISMA methodology, establishing, with the PICOS tool, the eligibility criteria of the articles, which were applied to a qualitative systematic review. Finally, a model for measuring attributes in levels on indigenous tourism stands out, which incorporates the limit between the number of visitors to the tourist destination; the incorporation of tourists guides the identification of the necessary infrastructure facilities for an adequate experience and environmental conservation.
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