Sinneswahrnehmung, Mikrobiom und Genetik: Wege der geographischen Kategorisierung von Trüffeln

• Antragsteller: Professor Dr. Richard Splivallo
• Fachliche Zuordnung: Evolution und Systematik der Pflanzen und Pilze ; Lebensmittelchemie
• Förderung: Förderung von 2017 bis 2022
• Projektkennung: Deutsche Forschungsgemeinschaft (DFG) - Projektnummer 336348694

• Erstellungsjahr: 2022

Zusammenfassung der Projektergebnisse

Overall, our data suggests that the mechanism by which bacteria influence truffle aroma might differ in white and black truffles. It also highlights that neither differences in microbiome community composition nor in truffle maturation explain aroma variability in white or black truffles. In conclusion aroma variability is most likely linked to climatic conditions that shall be further dissected in future work.

Projektbezogene Publikationen (Auswahl)

• 2019. Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study. Food Microbiol. 84, 103251
  Vahdatzadeh M, Deveau A, Splivallo R
  
• 2019. Orchard conditions and fruiting body characteristics drive the microbiome of the black truffle Tuber aestivum. Front. Microbiol. 10
  Splivallo R, Vahdatzadeh M, Maciá-Vicente J.G, Molinier V, Peter M, Egli S, Uroz S, Paolocci F, Deveau A
  
• 2021. Aroma and bacterial communities dramatically change with storage of fresh white truffle Tuber magnatum. LWT 151, 112125
  Niimi J, Deveau A, Splivallo R
  
• 2021. Geographical-based variations in white truffle Tuber magnatum aroma is explained by quantitative differences in key volatile compounds. New Phytol. 230, 1623–1638
  Niimi J, Deveau A, Splivallo R