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Postępy Mikrobiologii - Advancements of Microbiology

Polish Society of Microbiologists

Subject: Microbiology


ISSN: 0079-4252
eISSN: 2545-3149





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VOLUME 56 , ISSUE 1 (April 2017) > List of articles


Marta Siebyła * / Dorota Hilszczańska

Keywords : owocnikowanie, społeczność bakteryjna, trufle fructification bodies, bacterial community, truffles

Citation Information : Postępy Mikrobiologii - Advancements of Microbiology. Volume 56, Issue 1, Pages 28-32, DOI: https://doi.org/10.21307/PM-2017.56.1.028

License : (CC BY-NC-ND 4.0)

Published Online: 21-May-2019



Truffles (Tuber spp.) are ascomycete hypogeous fungi, which form ectomycorrhizae with roots of trees, shrubs and herbaceous plants. Their fruiting bodies are valued for their distinctive aroma. The aroma might be partially due to complex bacterial community which colonizes their fruiting bodies. Some bacterial species are also believed to promote the truffle’ fruitification due to the fixation of nitrogen inside the developing truffles. Although truffles, especially of the species Tuber aestivum, are getting more popular and are widely cultivated, little is still known about their biology, composition and the role of their associative microbes. The aim of this study was to present the current knowledge about the bacterial communities associated with black truffles and their potential influence on the truffle life cycle and maturation.

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