This review focuses on interactions among plants, mycorrhizal fungi, and bacteria, testing
the hypothesis whether mycorrhizas can be defined as tripartite associations. After …

All odorants are volatile organic compounds (VOCs), ie, low molecular weight compounds
that easily evaporate at normal temperatures and pressure. Fungal VOCs are relatively …

The fungal symbionts forming ectomycorrhizas, as well as their associated bacteria, benefit
forest trees in a number of ways although the most important is enhancing soil nutrient …

Both the establishment and outcomes of plant-fungus symbioses can be influenced by
abiotic factors, the interplay of fungal and plant genotypes, and additional microbes …

Truffles (Tuber spp.) are symbiotic fungi that develop underground in association with plant
roots. Food connoisseurs describe their scent as sensual, seductive and unique. These …

Highlights•Fungi and bacteria interact in soil, likely affecting their ecosystem
function.•Correlation network analysis is a powerful tool to characterise F: B interactions.•F …

Truffles, symbiotic fungi renown for the captivating aroma of their fruiting bodies, are
colonized by a complex bacterial community of unknown function. We characterized the …

The investigation of fungal–bacterial interactions is an emerging field of research applying
tools of modern microbial ecology. Studies have previously focused on the …

Although truffles are cultivated since decades, their life cycle and the conditions stimulating
ascocarp formation still remain mysterious. A role for bacteria in the development of several …

Truffles (Tuber spp.) are ascomycete subterraneous fungi that form ectomycorrhizas in a
symbiotic relationship with plant roots. Their fruiting bodies are appreciated for their …