DOCSLIB.ORG

This File Was Created by Scanning the Printed

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
This File Was Created by Scanning the Printed Mycologia. 102(5), 20lO, pp. 1042-1057. DOl: lO.3852/09-213 1::-- 2010 by The Mycological Society of America, Lawrence, KS 66044-8897 Improved resolution of major clades within Tuberand taxonomy of species within the Tubergibbosum complex Gregory Bonito1 INTRODUCTION Department of Biology, Duke University, Durham, In 1899 H.W. Harkness published his seminal paper North Carolina 27708-0338 on California hypogeous fungi, the first serious work James M. Trappe on these fungi in North America. Tuber gibbosum Department of Forest Ecosystems and Society, Oregon Harkn. was included among the 48 new species he State University, Corvallis, Oregon 97331-5752 described. Gilkey (1925) described a related species, Pat Rawlinson T. giganteum Gilkey, but later reduced that species to North American TrujJling Society, P. O. Box 296, synonymy with T. gibbosum (Gilkey 1939). Tuber Corvallis, Oregon 97339 gibbosumappeared to be the most abundant species of the genus in the Pacific Northwest, ranging from the Rytas Vilgalys San Francisco Bay area of California north to Department of Biology, Duke University, Durham, North Carolina 27708-0338 Vancouver Island, British Columbia. It was thought to fruit from early autumn through winter and into the early summer and to be primarily, if not Abstract: Tuber gibbosum Harkn., described from exclusively, associated with Douglas-fir (Pseudotsuga northern California, originally was thought to be a menziesii) at relatively low elevations west of the single, variable species that fruited from autumn Cascade Mountains. Tuber gibbosumhas been hypoth­ through winter to spring. It has become popular as a esized to be part of the Puberulum clade, based on culinary truffle in northwestern USA, where it is morphology, because of its light-colored fruit body commercially harvested. Morphological studies sug­ and alveolate-reticulate spore ornamentation (Wang gested it might be a complex that includes at least two et al. 2007). species. We conducted morphological and phyloge­ Tuber gibbosum is called the Oregon white truffle netic studies of the complex to determine how many because of being white when immature and its species it might contain and how they differed aromatic resemblance to Tuber magnatum Pico, the morphologically, geographically and seasonally. We Italian white truffle. However several color and also provide the first LSU phylogeny for the genus aromatic differences have been detected among Tuber. Phylogenetic analyses resolve nine major seasonal collections of T. gibbosum and amateur clades in the genus with high bootstrap support and collectors have differentiated two varieties, autumn distinguish the Gibbosum clade from the Aestivum, and spring. Since the 1980s both have been commer­ Excavatum, Macrosporum, Magnatum, Melanos­ cially harvested from forests in the Pacific Northwest porum, Puberulum, Rufum and Spinoreticulatum (Lefevre et al. 2001). clades. Further analyses of ITS and LSU regions The aim of this study was to use both molecular revealed four distinct species in the Gibbosum phylogenetics and morphology to assess species complex. Although morphologically similar the four diversity within the Tuber gibbosum complex and to species differ in spore size and shape and in peridial place them within the larger context of the genus anatomy. These species share the synapomorphy of Tuber. We selected a broad geographic and seasonal having suprapellis hyphae with distinctive, irregular array of collections for rDNA sequencing and wall swellings at maturity; we have not seen this morphological analyses. As a result we present a hyphal type in any other Tuber spp. worldwide. The comprehensive LSU phylogeny for the genus Tuber three new species are named and described as T. that included representative taxa from North Amer­ bellisporum Bonito & Trappe, T. castellanoi Bonito & ica, Europe and Asia, established a new epitype for T. Trappe and T. oregonense Trappe, Bonito & Raw­ gibbosum and described three other species in the linson. Gibbosum complex. Key words: Ascomycota, hypogeous fungi, ITS, LSU, mycorrhizae, Oregon white truffle, Pezizales, MATERIALS AND METHODS phylogeny, Tuberaceae Material studied.-We investigated more than lOO collec­ Submitted 27 Aug 2009; accepted for publication 2 Feb 20lO. tions from the Tuber gibbosum complex, representing a I Corresponding author. E-mail: [email protected] broad geographic and seasonal range, from the mycological 1042 BO�ITO ET AL.: GENUS TuBER PHYLOGENY 1043 collections of the Oregon State University Herbarium were calculated by PAUP 4.0bl0 with 1000 random addition (OSC). Fresh specimens of other species found during sequences and 5000 bootstrap replicates (Swofford 2002). the study in North America, Italy and China also were Maximum likelihood (ML) searches were conducted with studied and accessioned into OSC. Types and paratypes GARLI (Zwickl 2006) and Bayesian inference (BI) with were examined and molecular data from these collections MrBayes (Ronquist and Huelsenbeck 2003). Alignments have been included whenever possible. Specimens from the have been accessioned in TreeBASE (s2482), and the 133 National Fungus Collections (BPI) and the Herbarium of sequences are available on GenBank under accession Universita di Bologna (BOLO), Italy, also were studied. numbers FJ 809749-FJ809882 (TABLE I). Collection numbers and geographic origin of collections used in molecular analyses are provided (TABLE I). Light microscopy.-Herbarium specimens were hand-sec­ tioned with a razorblade and rehydrated in water or Molecular methods.-DNA was extracted by the chloroform embedded in paraffin, thin-sectioned (± 8 11m thick), extraction technique (Gardes and Bruns 1993). For DNA stained with safranin-fast green and made into permanent extraction glebal tissue was ground, dried in cetyl trimeth­ slides, then characterized anatomically by light microscopy. ylammonium bromide (CTAB) in sterile sand and large Six morphological characters were assessed from multiple cubic zirconium beads in a mini bead-beater 1-2 min collections of T. gibbosum and the three new species (Biospec Products, Bartlesville, Oklahoma). The internal described here: (i) peridial structure and thickness as transcribed spacer region (ITSl, 5.8S and ITS2) and part of measured in cross section; (ii) glebal trama and sterile vein the nuclear ribosomal large subunit (LSU) locus were structure; (iii) ascus shape, size, wall thickness; (iv) length amplified with universal fungal primer sets ITS5- ITS4, 5.8S­ and width of spores (n = 40) in one-, two-, three-, four- and LR3 and LROR- LRS (Vilgalys and Hester 1990, White et al. five-spored asci (excluding ornamentation) for at least three 1990). The PCR protocol began with an initial denaturation collections of each species; (v) spore ornamentation at 94 C (3 min), followed by 35 cycles at 94 C (l min), 50 C (height, number of alveolae along spore length, size of annealing (30 s), and a 72 C extension (1 min), with a final alveolae); (vi) presence of surface hyphae with irregular wall extension at 72 C (7 min). Each 25 ilL PCR reaction thickenings. To determine the significance of spore size consisted of 4 ilL dNTP (1.25 11M, 2.5 ilL PCR buffer, 1 ilL variation among species analysis of variance (ANOVA) and BSA, 1.25 ilL primer 1 (10 11M), 1.25 ilL primer 2 (10 11M), Tukey's honestly significant difference tests were calculated 0.15 ilL TaqDNA polymerase (0.5 U), 4.8 ilL water and 10 ilL with R statistical software (http://www.r-project.org). DNA extract ( � 10 ng/I1L). Two microliters of each PCR Where two dimensions of structures are reported in the product were loaded into a 1.0% agarose gel buffered with descriptions, length is followed by width. Q refers to the TAE and stained with 2 ilL SYBR Safe (Invitrogen, Carlsbad, length/width ratio. California) per 80 mL TAE. Gel electrophoresis products were viewed on a GelDoc XR imager (Bio-Rad Laboratories Scanning electron microscopy.-Cross sections of dried Inc., Hercules, California). PCR products were cleaned in herbarium specimens were attached to aluminum mounts QIAGEN quick-clean columns and used for PCR sequenc­ with double-sticky tape. These were gold-palladium sputter ing reaction. Sanger sequencing was performed with Big coated at a nominal coating thickness of 15 nm with a Dye chemistry 3.1 (Applied Biosystems, Foster City, Califor­ Hummer 6.2 system (Anatech Ltd., Springfield, Virginia). nia) with the forward primer ITS5, 5.8S or LROR and the Peridial, glebal and spore structures were characterized at 10 kv reverse primer ITS4, LR3 or LRS. DNA sequences were with a Philips XL30 environmental scanning electron micro­ determined on an ABI3700 capillary sequencer (Applied scope under high vacuum (FEI Co., Hillsboro, Oregon). Biosystems, Foster City, California). Phylogenetic analyses.-DNA sequences were manually RESULTS trimmed and edited with Sequencher 4.0 (Gene Codes Molecular analyses.-Phylogenetic inferences of LSD Corp., Ann Arbor, Michigan) and sequence-similarity values rDNA with a GTR G I model of nucleotide were calculated. Both ITS and LSU sequences were queried + + against the NCB! public database GenBank by use of the substitution having four substitution classes, 64 BLASTN algorithm to verify that sequences were of Tuber ingroup taxa and 537 unambiguously aligned charac­ (Altschul et al. 1990). DNA sequences were aligned in ters (174 parsimony informative characters) support MacClade 4.0 and adjusted by eye (Maddison and Maddison Tuber as monophyletic and place the T. gibbosum 2002).
Load more

Recommended publications
  • I Don't Really Like the Flavor Of
    Tobiah Orin Moshier my observations concerning the use of these gems in the don’t really like the flavor of kitchen. Hopefully this will “ mushrooms.” How many times help get you started on have we mycophiles heard that, your next SUCCESFUL right?I I usually respond with the Oregon truffle dining standard “Well, mushrooms are like experience. fruit. All species have vastly different flavors, textures, applications, etc. So, just because you don’t like bananas, you wouldn’t say that you don’t like all fruit. Apples and bananas couldn’t taste further apart, yet both belong under the same heading. The same goes for mushrooms.” And the same goes for truffles! Each species of hypogeous fungi that we call a “truffle” has its own, and very distinct, aroma and flavor characteristics. Yet, it seems that the mainstream culinary world often forgets this, hasn’t caught on, or frankly, doesn’t care. It’s a great much heat will cook out any flavor and way to get an aroma. So you have to be careful. Use extra twenty General truffle care your infusion as an accoutrement, and bucks for a and usage add it at the last possible moment before dish: “drizzled dining. If you absolutely have to cook in truffle oil” We hold truffles in such with it, though, do so gingerly and for or “topped high regard because of their the shortest amount of time possible. Or, with shaved powerful aroma and flavor. just “truffle” a food that doesn’t have to truffles.” But The best way that I have found be cooked at all, like prepared ice cream.
    [Show full text]
  • Corylus Avellana
    Annals of Microbiology (2019) 69:553–565 https://doi.org/10.1007/s13213-019-1445-4 ORIGINAL ARTICLE Chinese white truffles shape the ectomycorrhizal microbial communities of Corylus avellana Mei Yang1 & Jie Zou2,3 & Chengyi Liu1 & Yujun Xiao1 & Xiaoping Zhang2,3 & Lijuan Yan4 & Lei Ye2 & Ping Tang1 & Xiaolin Li2 Received: 29 October 2018 /Accepted: 30 January 2019 /Published online: 14 February 2019 # Università degli studi di Milano 2019 Abstract Here, we investigated the influence of Chinese white truffle (Tuber panzhihuanense) symbioses on the microbial communities associated with Corylus avellana during the early development stage of symbiosis. The microbial communities associated with ectomycorrhizae, and associated with roots without T. panzhihuanense colonization, were determined via high-throughput sequencing of bacterial 16S rRNA genes and fungal ITS genes. Microbial community diversity was higher in the communities associated with the ectomycorrhizae than in the control treatment. Further, bacterial and fungal community structures were different in samples containing T. panzhihuanense in association with C. avellana compared to the control samples. In particular, the bacterial genera Rhizobium, Pedomicrobium,andHerbiconiux were more abundant in the ectomycorrhizae, in addition to the fungal genus Monographella. Moreover, there were clear differences in some physicochemical properties among the rhizosphere soils of the two treatments. Statistical analyses indicated that soil properties including exchangeable magnesium and exchange- able calcium prominently influenced microbial community structure. Lastly, inference of bacterial metabolic functions indicated that sugar and protein metabolism functions were significantly more enriched in the communities associated with the ectomycorrhizae from C. avellana mycorrhized with T. panzhihuanense compared to communities from roots of cultivated C.
    [Show full text]
  • Fungal Diversity in the Mediterranean Area
    Fungal Diversity in the Mediterranean Area • Giuseppe Venturella Fungal Diversity in the Mediterranean Area Edited by Giuseppe Venturella Printed Edition of the Special Issue Published in Diversity www.mdpi.com/journal/diversity Fungal Diversity in the Mediterranean Area Fungal Diversity in the Mediterranean Area Editor Giuseppe Venturella MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Editor Giuseppe Venturella University of Palermo Italy Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Diversity (ISSN 1424-2818) (available at: https://www.mdpi.com/journal/diversity/special issues/ fungal diversity). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03936-978-2 (Hbk) ISBN 978-3-03936-979-9 (PDF) c 2020 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Editor .............................................. vii Giuseppe Venturella Fungal Diversity in the Mediterranean Area Reprinted from: Diversity 2020, 12, 253, doi:10.3390/d12060253 .................... 1 Elias Polemis, Vassiliki Fryssouli, Vassileios Daskalopoulos and Georgios I.
    [Show full text]
  • The Macrofungi Checklist of Liguria (Italy): the Current Status of Surveys
    Posted November 2008. Summary published in MYCOTAXON 105: 167–170. 2008. The macrofungi checklist of Liguria (Italy): the current status of surveys MIRCA ZOTTI1*, ALFREDO VIZZINI 2, MIDO TRAVERSO3, FABRIZIO BOCCARDO4, MARIO PAVARINO1 & MAURO GIORGIO MARIOTTI1 *[email protected] 1DIP.TE.RIS - Università di Genova - Polo Botanico “Hanbury”, Corso Dogali 1/M, I16136 Genova, Italy 2 MUT- Università di Torino, Dipartimento di Biologia Vegetale, Viale Mattioli 25, I10125 Torino, Italy 3Via San Marino 111/16, I16127 Genova, Italy 4Via F. Bettini 14/11, I16162 Genova, Italy Abstract— The paper is aimed at integrating and updating the first edition of the checklist of Ligurian macrofungi. Data are related to mycological researches carried out mainly in some holm-oak woods through last three years. The new taxa collected amount to 172: 15 of them belonging to Ascomycota and 157 to Basidiomycota. It should be highlighted that 12 taxa have been recorded for the first time in Italy and many species are considered rare or infrequent. Each taxa reported consists of the following items: Latin name, author, habitat, height, and the WGS-84 Global Position System (GPS) coordinates. This work, together with the original Ligurian checklist, represents a contribution to the national checklist. Key words—mycological flora, new reports Introduction Liguria represents a very interesting region from a mycological point of view: macrofungi, directly and not directly correlated to vegetation, are frequent, abundant and quite well distributed among the species. This topic is faced and discussed in Zotti & Orsino (2001). Observations prove an high level of fungal biodiversity (sometimes called “mycodiversity”) since Liguria, though covering only about 2% of the Italian territory, shows more than 36 % of all the species recorded in Italy.
    [Show full text]
  • Discovering the Oregon Truffle by David C
    t h e w i l d e p i c u r e (Re) Discovering the Oregon Truffle by David C. Work Now, I haven’t traipsed the forest floor for Oregon Truffles, bringing them, dirt clods clinging, to my nostrils, the streaming sunspears piercing the moss-encrusted Douglas fir canopy above, but I have met the Oregon truffle with a beginner’s mind and have discovered in the kitchen an ally of joyful power and subtlety, an ingredient full of surprising contortionistic capabilities that challenges me to leave precon- ceptions behind and rediscover myself in a creative exploration of the senses. Someone once said that people who don’t like truffles don’t like sex. Oregon truffles are a world-class, gourmet ingredient. In 1983, “the father of American gastronomy,” Portland-born James Beard, declared their culinary values to be at least as good as their European cousins, the French Black and the Italian White. But they are (thankfully) quite different from those cousins. Me and Truffles Man, there is very little in this world comparable to the experi- ence of good food, mixed with good people, wine, and truffles. The innately pheromonal nature of the truffle and its effect on some mammals encourages direct raw comparisons to sex and other blissful states of sensual intensity sought after and cel- ebrated by dedicated epicureans around the world. Over the years as a chef, my experience with quality fresh truffles has necessarily been limited to relatively few occasions underwritten by the curiosity and decadence of those in whose employ I was fortunate enough to reside.
    [Show full text]
  • Current Status of Truffle Cultivation: Recent Results and Future Perspectives ______Alessandra Zambonelli1, Mirco Iotti1, Ian Hall2
    A. Zambonelli, M. Iotti, I. Hall Micologia Italiana vol. 44 (2015) ISSN 2465-311X DOI: 10.6092/issn.2465-311X/5593 Current status of truffle cultivation: recent results and future perspectives ________________________________________________________________________________ Alessandra Zambonelli1, Mirco Iotti1, Ian Hall2 1Department of Agricultural Science, Bologna University, viale Fanin 46, 40127 Bologna Italy 2 Truffles & Mushrooms (Consulting) Ltd, P.O. Box 268, Dunedin, New Zealand Correspondig Author M. Iotti e-mail: [email protected] Abstract In this review the current status of truffle cultivation in Europe and outside Europe is reported. While the cultivation of Tuber melanosporum (Périgord black truffle), Tuber aestivum (summer or Burgundy truffle) and Tuber borchii (bianchetto truffle) gave good results, only the Italian white truffle (Tuber magnatum), which is the most expensive, has yet to be successfully cultivated. In future a revolutionary approach to truffle cultivation would be the application of mycelial inoculation techniques for producing Tuber infected plants which will allow to select the fungal strains adapted to specific climatic, edaphic conditions and hosts. The new insights which will be gained by the extensive Tuber genome sequencing programme will also help to improve truffle cultivation techniques. Keywords: Tuber melanosporum; Tuber magnatum; Tuber borchii; Tuber aestivum; cultivation; mycelial inoculation Riassunto I tartufi sono funghi ascomiceti appartenenti all’ordine delle Pezizales anche se molti ricercatori considerano “veri tartufi” solo le specie apparteneti al genere Tuber, che comprende le specie di maggiore interesse gastronomico e commerciale quali Tuber melanosporum (tartufo nero pregiato), Tuber magnatum (tartufo bianco pregiato), Tuber aestivum (tartufo estivo o uncinato) e Tuber borchii (tartufo bianchetto). L’elevato valore economico di questi tartufi ha suscitato grande interesse riguardo la loro coltivazione fin dal lontano rinascimento.
    [Show full text]
  • <I>Tuber Petrophilum</I>, a New Truffle Species from Serbia
    ISSN (print) 0093-4666 © 2015. Mycotaxon, Ltd. ISSN (online) 2154-8889 MYCOTAXON http://dx.doi.org/10.5248/130.1141 Volume 130, pp. 1141–1152 October–December 2015 Tuber petrophilum, a new truffle species from Serbia Miroljub Milenković1, Tine Grebenc2, Miroslav Marković3 & Boris Ivančević4* 1Institute for Biological Research “Siniša Stanković” Bulevar despota Stefana 142, RS-11060 Belgrade, Serbia 2Slovenian Forestry Institute, Večna pot 2, SI-1000 Ljubljana, Slovenia 3Banatska 34, RS-26340 Bela Crkva, Serbia 4Natural History Museum, Njegoševa 51, RS-11000 Belgrade, Serbia * Correspondence to: [email protected] Abstract — Tuber petrophilum sp. nov., within the Tuber melanosporum lineage, is described from Mount Tara (western Serbia) based on morphological and ITS molecular data. It is recognizable by its minute ascomata that produce ovoid to ellipsoid to subfusiform spores bearing aculeate ornamentation. Among black truffles, the new species is distinguished by its irregularly roundish to subglobose ascomata not exceeding 1.6 cm in diameter, with a basal depression or cavity and peridium surface which appears as a thin semi-transparent layer while fresh. The species forms a monophyletic well-supported clade in Maximum Likelihood ITS phylogeny, closely related to Tuber brumale aggr. The distinctive feature of the new species lies in its specific and unique microhabitat, limited to humus-rich substrata accumulated as soil pockets in limestone rocks, commonly 20-100 cm above the continuous forest soil terraces. The species description is supplemented with macro- and micro-photographs, and a key to the species of the T. melanosporum lineage. Key words — biodiversity, ecology of truffles, hypogeous fungi, Tuberaceae Introduction On several occasions between 2004 and 2014, the first author with associates explored hypogeous fungi in the Tara National Park on Mount Tara, which is located in western Serbia on the edge of northeastern belt of the Dinaric Alps.
    [Show full text]
  • Oregon Culinary Truffles
    Oregon Culinary Truffles An Emergent Industry for Forestry, Agriculture & Culinary Tourism A feasibility study by David Pilz, Charles Lefevre, Leslie Scott & James Julian 30 April 2009 Front cover: Photo at left by John Valls Photo at right by Andrea Johnson Back cover photo by Mike McDermott This publication is available at www.oregontruffles.org Executive Summary Of all the world’s culinary delicacies, truffles stand out as the ultimate luxury food. With the advent of technology to control the symbiosis between truffles and the roots of their host trees, truffles have at last entered the realm of agriculture. As with French wine grapes, Oregon has the climactic conditions required for truffle production. Given high demand, inadequate global supply and established profitability, Oregon has a unique opportunity to become a world leader in the production of this rare, highly-prized commodity. Annual truffle commerce is expected to exceed $6 billion within the next two decades, rivaling many other agricultural commodities traded worldwide. With adequate support, cultivated and native truffles produced in Oregon could annually exceed $200 million in direct sales income; counting secondary economic benefits, the value of the industry could exceed $1.5 billion. These figures rival the current value of the state’s lucrative wine industry, and could be greater if Oregon pursues truffle production with similar passion and focus. Other regions of the U.S., and other countries around the world, already recognize this economic opportunity and are formulating strategies, developing funding, and promoting their own truffle industries. Some are ahead of Oregon in one respect -- cultivation of the European truffle species.
    [Show full text]
  • Truffle Farming in North America
    Examples of Truffle Cultivation Working with Riparian Habitat Restoration and Preservation Charles K. Lefevre, Ph.D. New World Truffieres, Inc. Oregon Truffle Festival, LLC What Are Truffles? • Mushrooms that “fruit” underground and depend on animals to disperse their spores • Celebrated delicacies for millennia • They are among the world’s most expensive foods • Most originate in the wild, but three valuable European species are domesticated and are grown on farms throughout the world What Is Their Appeal? • The likelihood of their reproductive success is a function of their ability to entice animals to locate and consume them • Produce strong, attractive aromas to capture attention of passing animals • Androstenol and other musky compounds French Truffle Production Trend 1900-2000 Driving Forces: • Phylloxera • Urbanization Current Annual U.S. Import volume: 15-20 tons Price Trend:1960-2000 The Human-Truffle Connection • Truffles are among those organisms that thrive in human- created environments • Urban migration and industrialization have caused the decline of truffles not by destroying truffle habitat directly, but by eliminating forms of traditional agriculture that created new truffle habitat • Truffles are the kind of disturbance-loving organisms that we can grow Ectomycorrhizae: Beneficial Symbiosis Between the Truffle Fungus and Host Tree Roots Inoculated Seedlings • Produced by five companies in the U.S. and Canada planting ~200 acres annually • ~3000 acres planted per year globally • Cultivated black truffle production now
    [Show full text]
  • Tuber Alcaracense Fungal Planet Description Sheets 447
    446 Persoonia – Volume 44, 2020 Tuber alcaracense Fungal Planet description sheets 447 Fungal Planet 1107 – 29 June 2020 Tuber alcaracense Ant. Rodr. & Morte, sp. nov. Etymology. Referring to Alcaraz mountain range, where the type speci- Typus. SPAIN, Albacete, Peñascosa, in calcareus soil, in Quercus ilex men was collected. subsp. ballota (Fagaceae) forest, 15 Feb. 2017, A. Rodríguez (holotype MUB Fung-971; ITS and LSU sequences GenBank MN810047 and MN953777, Classification — Tuberaceae, Pezizales, Pezizomycetes. MycoBank MB833685). Ascomata hypogeous, 1–4 cm, subglobose, covered with Additional material examined. SPAIN, Albacete, Vianos, in Quercus ilex brown-black pyramidal warts, 4–6-sided, 2–3(–4) mm across, subsp. ballota forest, 11 Jan. 2015, A. Rodríguez, MUB Fung-928; ITS sequence GenBank MN810046. 1–4 mm high, often depressed at the apex. Peridium 150–250 μm thick, pseudoparenchymatous, composed of subglobose, Notes — Tuber alcaracense is a black truffle of the aestivum angular cells, 10–20 μm diam, pale yellow and thin-walled in clade characterised by its brown-black warty peridium, brown the innermost layers, dark red-brown and with thicker walls in gleba marbled with thin white veins and reticulate-alveolate the outermost layers. Gleba firm, solid, white when immature, spores. It resembles Tuber mesentericum, but in addition to becoming dark brown at maturity, marbled with numerous, genetic differences it differs from T. mesentericum (Vittadini thin, white, meandering veins that do not change colour when 1831) by having a pleasant odour and lacking a basal cavity. exposed to the air. Pleasant odour. Asci inamyloid, 60–90 × 50–75 μm, walls thickened, 1–2 μm, ellipsoid to subglobose, with a short stalk, 10–35 × 5–7 μm, (1–)3–4(–5)-spored.
    [Show full text]
  • Unit-1 Introduction to the Art of Cookery
    Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.
    [Show full text]
  • Ascoma Genotyping and Mating Type Analyses of Mycorrhizas and Soil
    Ascoma genotyping and mating type analyses of mycorrhizas and soil mycelia of Tuber borchii in a truffle orchard established by mycelial inoculated plants Pamela Leonardi, Claude Murat-Furminieux, Federico Puliga, Mirco Iotti, Alessandra Zambonelli To cite this version: Pamela Leonardi, Claude Murat-Furminieux, Federico Puliga, Mirco Iotti, Alessandra Zambonelli. Ascoma genotyping and mating type analyses of mycorrhizas and soil mycelia of Tuber borchii in a truffle orchard established by mycelial inoculated plants. Environmental Microbiology, Society for Applied Microbiology and Wiley-Blackwell, 2019, 10.1111/1462-2920.14777. hal-02352497 HAL Id: hal-02352497 https://hal.archives-ouvertes.fr/hal-02352497 Submitted on 6 Nov 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution - ShareAlike| 4.0 International License Environmental Microbiology (2019) 00(00), 00–00 doi:10.1111/1462-2920.14777 Ascoma genotyping and mating type analyses of mycorrhizas and soil mycelia of Tuber borchii in a truffle orchard established by mycelial inoculated plants Pamela Leonardi,1 Claude Murat,2 Federico Puliga,1 Introduction Mirco Iotti3 and Alessandra Zambonelli 1* Ectomycorrhizal fungi assist plants in their growth, therefore, 1Department of Agricultural and Food Sciences, playing key roles in forest ecosystem functioning.
    [Show full text]