Truffles are symbiotic fungi in high demand by food connoisseurs. Improving yield and
product quality requires a better understanding of truffle genetics and aroma biosynthesis …

Aroma variability in truffles has been attributed to maturation (Tuber borchii), linked to
environmental factors (Tuber magnatum), but the involvement of genetic factors has been …

Truffles (Tuber spp.) are the fruiting bodies of symbiotic fungi, which are prized food
delicacies. The marked aroma variability observed among truffles of the same species has …

The Tuber brumale (winter truffle) is a black truffle reported from most European countries,
belonging to the Melanosporum group. Its significance in the economy is ambivalent as the …

Tuber himalayense is a species of edible Asiatic black truffle which is sister to Tuber
indicum. Local populations contribute significantly to the reproduction of truffles, but …

The ectomycorrhizal fungus Tuber magnatum produces the white truffle appreciated
worldwide for its unique aroma. With respect to other Tuber spp. of economic interest, T …

Summary Molise region (Central‐Southern Italy) is one of the Italian richest areas of truffles
and contributes significantly to the national production of the precious Tuber magnatum …

The results originated in the frame of the genome sequencing project of the black truffle of
Périgord (Tuber melanosporum) were published in 2010. Taking advantages from the …

The genetic structure of ectomycorrhizal (ECM) fungal populations results from both
vegetative and sexual propagation. In this study, we have analysed the spatial genetic …

Abstract Although the Burgundy truffle (Tuber aestivum) is an ectomycorrhizal fungus of
important economic value, its subterranean life cycle and population biology are still poorly …