The black truffle as a microhabitat: taxonomic characterization of the associated fungi

Stella Maris Romero 
Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba - Argentina

November 26, 2025 (15:00-16:00)
Webinar Link: https://teams.microsoft.com/l/meetup-join/19:meeting_M2EwMWMwZmUtMDBmNC00ZDZkLTkxZTAtMzZjNTAyZWIyMmQx@thread.v2/0?context={"Tid":"34c64e9f-d27f-4edd-a1f0-1397f0c84f94","Oid":"ac4a7ba7-2da8-4774-a0b0-0f8dc9929f25"}

Abstract: Truffles are ectomycorrhizal ascomycetes that produce hypogeous, edible fruiting bodies. Some species are highly valued for their organoleptic properties and culinary use. Although truffles are known to host diverse microbial communities, most studies have focused on bacteria, while the fungal associates have received comparatively less attention. The aim of this study was to investigate the culturable fungal communities associated with the peridium and gleba of fresh Tuber melanosporum truffles cultivated in Argentina. Additionally, fungi present in spoiled truffles discarded for consumption were identified. Thirty fresh truffle samples from 2023, 2024, and 2025 harvests were analyzed. Fungi from the peridium were isolated on Dichloran Rose Bengal Chloramphenicol Agar using serial dilutions in peptone water. For gleba isolation, truffles were dissected under sterile conditions and plated on the same medium. The plates were incubated in the dark at 25 °C for 7 days. Additional isolations were made under a stereomicroscope from visibly contaminated truffles (2023 harvest). Fungal isolates were identified through phenotypic characterization (growth on various media and temperatures) and molecular analysis (sequencing of ITS and CaM genes). Over one hundred isolates were obtained from fresh truffles, mainly from the peridium, and largely belonged to the order Hypocreales. On the other hand, 14 taxa were identified from spoiled truffles. A diverse fungal community was found in both the peridium and gleba of healthy truffles, distinct from that of deteriorated ones. The fungi associated with truffles in this study was different from those reported in European studies. Future research will focus on whether the identified fungal community influences truffle decomposition, texture, and aroma during postharvest storage

Author's Info: https://bicyt.conicet.gov.ar/fichas/p/stella-maris-romero