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Effect of Selected Truffle-Associated Bacteria and Fungi on the Mycorrhization of Quercus ilex Seedlings with Tuber melanosporum

Summary

Black truffles are prized delicacies that are cultivated by inoculating seedlings with truffle fungus in specialized nurseries. This research tested whether beneficial bacteria and fungi found naturally in truffles could improve the inoculation success in oak seedling nurseries. One bacterial strain, Agrobacterium tumefaciens, significantly improved how well truffles colonized the seedling roots, suggesting that carefully selected microbial co-inoculants could enhance truffle farm productivity.

Background

Truffle cultivation depends on quality mycorrhized seedlings produced in nurseries under aseptic conditions. However, such practices may eliminate beneficial microorganisms that could support truffle symbiosis. This study evaluated whether specific bacteria and fungi isolated from the truffle environment could enhance mycorrhization and seedling quality.

Objective

To test twelve endophytic bacterial and fungal strains isolated from Tuber melanosporum environment (gleba tissue, mycorrhizae, and truffle brûlé) for their effect on T. melanosporum mycorrhization levels in inoculated Quercus ilex seedlings under nursery conditions.

Results

Co-inoculation with Agrobacterium tumefaciens strain AT2 significantly enhanced root colonization by T. melanosporum compared to controls. Trichoderma harzianum negatively affected mycorrhization. Most other strains showed no significant effects on mycorrhization or seedling growth.

Conclusion

Specific bacterial strains associated with truffles can act as mycorrhizal helper bacteria, with A. tumefaciens showing promise for enhancing truffle-inoculated seedling quality in nurseries. Further research is needed to understand interactions within the mycorrhizosphere that could improve nursery seedling production.
  • Published in:BioTech (Basel),
  • Study Type:Experimental Study,
  • Source: 10.3390/biotech14030069; PMID: 40981373
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