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Food Microbiology (FM)  |  Bioactive Compounds or Metabolites: Function and Application

Microbiol. Biotechnol. Lett. 2022; 50(1): 40-50

https://doi.org/10.48022/mbl.2109.09012

Received: September 26, 2021; Revised: January 6, 2022; Accepted: January 17, 2022

Mycorrhizal Synthesis of Périgord Black Truffle (Tuber melanosporum) with Mexican Oak Species

Gonzalo Guevara-Guerrero1*, Giovanni Pacioni2, Marco Leonardi2, Fortunato Garza Ocañas3, and Rigoberto Gaitán Hernández4

1Tecnológico Nacional de México, Campus Cd. Victoria, Avenida E. Portes Gil 1301 Pte., Cd. Victoria, Tamaulipas 87010, México 2Department of Life, Health and Enviromental Sciences, Università dell’Aquila, I-67010 Coppito-L’Aquila, Italy 3Facultad de Ciencias Forestales, Universidad Autónoma de Nuevo León, México 4Instituto de Ecología, A.C., Carretera antigua a Coatepec # 351, El Haya, C.P. 91073, Xalapa, Veracruz, México

Correspondence to :
Gonzalo Guevara,     guevaragg@hotmail.com

The Périgord black truffle (Tuber melanosporum) is an edible fungus and among the most expensive foods worldwide. It is the basis of a multimillion-dollar bio-business. Truffle farming does not exist in Mexico, and no formal studies have been conducted on its culture. This report describes the mycorrhizal synthesis (i.e., artificial union of fungus with host) of T. melanosporum with oak species native to Mexico (Quercus polymorpha, Q. fusiformis, and Q. canbyi). The mycorrhizal association was successful in Q. polymorpha and Q. fusiformis, as confirmed morphologically and using T. melanosporum molecular primers (ITSML/ ITS4LNG). The effect of the ectomycorrhizal fungus on host growth (stem diameter) was statistically significant. Illustrations of the study are presented.

Keywords: Truffle farming, black diamond, Mexico, black forest gold

Graphical Abstract


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