Identification of Bacteria and Fungi Inhabiting Fruiting Bodies of Burgundy Truffle (Tuber aestivum Vittad.)

This research investigated the microscopic organisms living inside Burgundy truffles, revealing complex communities of bacteria and fungi. Understanding these microbial communities is crucial for truffle cultivation and production. Impacts on everyday life: – Helps improve truffle cultivation methods for food production – Advances understanding of how microorganisms affect truffle flavor and quality – Contributes to knowledge about soil and plant microbiomes important for agriculture – Provides insights into preserving and storing truffles – Helps explain why individual truffles can taste different