| Title: | Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study |
| Author(s): | Vahdatzadeh M; Deveau A; Splivallo R; |
| Address: | "Institute of Molecular Biosciences, Goethe University Frankfurt, 60438, Frankfurt am Main, Germany; Integrative Fungal Research Cluster, 60325, Frankfurt, Germany. Institut national de la recherche agronomique (INRA), Unite Mixte de Recherche 1136 INRA-Universite de Lorraine, Interactions Arbres/Microorganismes, Centre INRA-Grand Est-Nancy, 54280, Champenoux, France. Institute of Molecular Biosciences, Goethe University Frankfurt, 60438, Frankfurt am Main, Germany; Integrative Fungal Research Cluster, 60325, Frankfurt, Germany. Electronic address: richard.splivallo@a3.epfl.ch" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "Truffle fungi, luxurious food items with captivating aromas, are highly valued in the culinary world. However, truffles are perishable and their aroma undergoes deep changes upon storage. Additionally, truffle aroma might be partially derived from microbes. Hence, we investigated here the influence of storage on two factors, namely the volatile profile and bacterial community composition in the black truffle Tuber aestivum. The possible linkage among those factors was further explored. Our results demonstrate important changes in the volatile profiles of truffles over nine days of storage at room temperature. In the same time frame, dominant bacterial classes characteristic of fresh truffles (alpha-Proteobacteria, beta-Proteobacteria, and Sphingobacteria classes) were gradually replaced by food spoilage bacteria (gamma-Proteobacteria and Bacilli classes). Freshness and spoilage volatile markers (i.e. dimethyl sulfide (DMS), butan-2-one, 2- and, 2- and 3-methylbutan-1-ol, and 2-phenylethan-1-ol) were identified. Lastly, network analysis showed correlations between those markers and specific bacterial classes typical of fresh and spoiled truffles. Overall, our results demonstrate the profound effect of storage on the aroma and bacterial community composition of truffles and highlight how the gradual replacement of the commensal microbiome by spoilage microbes mirrors shifts in aroma profile and the possible loss of fresh truffle flavor" |
| Keywords: | Ascomycota/*metabolism Bacteria/*classification/isolation & purification Gas Chromatography-Mass Spectrometry *Microbiota Odorants/*analysis Taste Volatile Organic Compounds/*analysis Aroma Bacteria Microbiome Storage Tuber spp.Volatile; |
| Notes: | "MedlineVahdatzadeh, Maryam Deveau, Aurelie Splivallo, Richard eng England 2019/08/20 Food Microbiol. 2019 Dec; 84:103251. doi: 10.1016/j.fm.2019.103251. Epub 2019 Jun 24" |
