Effect of storage on biochemical and microbiological parametersof edible truffle species

The effects of different storage treatments on the most common edible truffle species, such as Tuber magnatum and Tuber borchii (white truffles), Tuber melanosporum and Tuber aestivum (black truffles), were analysed. Biochemical and microbiological profiles were monitored, in order to evaluate possible alterations during truffle preservation. After harvesting, some fresh samples were kept at 4 C for 30 days, other samples were frozen at 20 C for one month, thawed and preserved at 4 C; the remainder were autoclaved. The biochemical parameters studied were sugar and protein content, the activity of some enzymes involved in the central metabolism of the fungi and the electrophoretic pattern of soluble proteins. Total mesophilic bacteria were also counted. The results obtained showed that the storage at 4 C is the treatment that best preserves the biochemical and microbiological characteristics of fresh truffles. Black truffles were more resistant to biochemical spoilage than the white ones, while T. magnatum was the most resistant to microbial spoilage

Occurrence and diversity of bacterial communities in Tuber magnatum during truffle maturation

none9Tuber magnatum, an ascomycetous fungus and obligate ectomycorrhizal symbiont, forms hypogeous fruit bodies, commonly called Italian white truffles. The diversity of bacterial communities associated with T. magnatum truffles was investigated using culture-independent and -dependent 16S rRNA genebased approaches. Eighteen truffles were classified in three groups, representing different degrees of ascocarp maturation, based on the percentage of asci containing mature spores. The culturable bacterial fraction was 4.17 (+/- 1.61) x 10.000.000, 2.60 (+/- 1.22) x 10.000.000 and 1.86 (+/-1.32) x 1.000.000 cfu g-1 for immature, intermediate and mature ascocarps respectively. The total of bacteria count was two orders of magnitude higher than the cfu g-1 count. Sequencing results from the clone library showed a significant presence of alpha-Proteobacteria (634 of the 771 total clones screened, c. 82%) affiliated with Sinorhizobium, Rhizobium and Bradyrhizobium spp. The bacterial culturable fraction was generally represented by gamma-Proteobacteria (210 of the 384 total strains isolated, c. 55%), which were mostly fluorescent pseudomonads. Fluorescent in situ hybridization confirmed that alpha-Proteobacteria (85.8%) were the predominant components of truffle bacterial communities with beta-Proteobacteria (1.5%), gamma-Proteobacteria (1.9%), Bacteroidetes (2.1%), Firmicutes (2.4%) and Actinobacteria (3%) only poorly represented. Molecular approaches made it possible to identify alpha-Proteobacteria as major constituents of a bacterial component associated with T. magnatum ascoma, independently from the degree of maturation.openE. BARBIERI; C. GUIDI; J. BERTAUX; P. FREY-KLETT; J. GARBAYE; P. CECCAROLI; R. SALTARELLI; A. ZAMBONELLI; V. STOCCHIBarbieri, Elena; C., Guidi; J., Bertaux; P., FREY KLETT; J., Garbaye; Ceccaroli, Paola; Saltarelli, Roberta; A., Zambonelli; Stocchi, Vilbert

Esocinasi di cervello di coniglio: studio delle modificazioni post-traduzionali

Dottorato di ricerca in metodologie biochimiche e fermacologiche. 7. ciclo.A.a. 1990-94. Coordinatore Marina Dacha'Consiglio Nazionale delle Ricerche - Biblioteca Centrale - P.le Aldo Moro, 7, Rome; Biblioteca Nazionale Centrale - P.za Cavalleggeri, 1, Florence / CNR - Consiglio Nazionale delle RichercheSIGLEITItal