Researchers studied how microbial communities (fungi and bacteria) develop in expanding white truffle forests compared to established productive forests in Tuscany, Italy. Over two years, they found that new forest areas have more diverse and unstable microbial communities with rapid colonization by various fungi, while older forests show more stable communities dominated by truffle-associated fungi. The study reveals how forest management practices, like selective cutting, influence the balance between fungi that break down plant material and those that form beneficial relationships with tree roots, suggesting that understanding these microbial dynamics is key to successfully expanding truffle cultivation.