Plant Diversity ›› 2009, Vol. 31 ›› Issue (S16): 81-85.

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The Microbial Communities and Fruiting of Edible Ectomycorrhizal Mushrooms

Zambonelli Alessandra1, Iotti Mirco1 , Barbieri Elena2 , Amicucci Antonella2 ,
Stocchi Vilberto2 , Peintner Ursula3 , Hall Ian R.4

  1. 1 Dipartimento di Protezione e Valorizzazione Agroalimentare, via Fanin 46 , I-40127 Bologna , Italy;2 Dipartimento di Scienze Biomolecolari , Via Saffi 2 , 61029 Urbino ( PU) , I taly; 3 Institute of Microbiology , Leopold-Franzens-University Innsbruck , Technikerstr . 25 , 6020 Innsbruck , Austria; 4 Truffles & Mushrooms Consulting Ltd , P . O . Box 268 , Dunedin 9054 , New Zealand
  • Online:2009-12-25 Published:2009-12-25
  • Contact: Zambonelli Alessandra

Abstract: The competition between edible ectomycorrhizal fungi ( EMF) and other ectomycorrhizal fungi have been studied in greenhouse and in the field taking into account different environmental conditions and using molecular tools as well as morphological methods . Approximately 100 ectomycorrhizal species were identified in soil fungal communities in productive areas of Boletus edulis sensu lato and in truffières of Tuber magnatum and Tuber borchii . The bacterial communities occurring in T. magnatum and T. borchii fruiting bodies during different stages of their maturation were also characterized. α- Proteobacteria, were found as major constituents of the bacterial community associated with truffle ascoma , independentely of the degree of maturation. These bacteria include members of the Sinorhizobium􊄯 Ensifer and Rhizobium􊄯Agrobacterium groups, and Bradyrhizobium spp ., which are well known for their ability to fix atmospheric nitrogen. Our studies raise two important questions about truffle biology: 1 ) can the composition of microbial soil communities infuence EMF fruiting body production ?2) can nitrogen fixing bacteria play a role in truffle nutrition ?

Key words: Edible ectomycorrizal fungi communities

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