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Aroma and bacterial communities dramatically change with storage of fresh white truffle Tuber magnatum
Goethe University Frankfurt, Germany.ORCID iD: 0000-0002-2642-283x
Universite ́ de Lorraine, France.
Goethe University Frankfurt, Germany.
2021 (English)In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 151, article id 112125Article in journal (Refereed) Published
Abstract [en]

White truffles are highly valuable, but the aroma is susceptible to change with storage. How volatile composition and microbiome of Tuber magnatum evolve by storage time is poorly understood. Changes in bacterial community and volatile compounds of T. magnatum fruiting bodies with storage time at 23 °C were investigated. Truffles (21 fruiting bodies) were collected from different sites in Italy, Hungary, and Croatia. Single fruiting bodies were subsampled at four time points (day (D)0, 3, 6, and 9). Gas chromatography-mass spectrometry and microbiome composition using PCR-high throughput sequencing were used to analyse the volatiles and bacterial communities, respectively. Spoilage compounds atypical of truffles increased with storage time. Likewise, bacterial communities changed with storage time; families belonging to Xanthobacteraceae dominated at D0 and gradually evolved to more Rhizobiaceae and Pseudomonadaceae by D3 and D6, and finally with more prominent Xanthomonadaceae and Burkholderiaceae at D9. Overall, storage time had increased the diversity of bacterial communities. The microbiome and volatile data were correlated using regularised canonical correlation analysis and determined correlations between 2-methylisoborneol and five bacterial OTUs. Potential candidate bacteria and their volatile metabolites can serve as markers for truffle spoilage. The results highlighted the mechanisms by which the degradation of expensive truffles occur.

Place, publisher, year, edition, pages
Academic Press , 2021. Vol. 151, article id 112125
Keywords [en]
Microbiome, Shelf-life, Storage, Tuber magnatum, Volatile, White truffle, Digital storage, Gas chromatography, Mass spectrometry, Metabolites, Odors, Spoilage, Volatile organic compounds, Bacterial community, Fruiting bodies, Shelf life, Storage time, Volatile composition, Volatile compounds, Bacteria
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-56353DOI: 10.1016/j.lwt.2021.112125Scopus ID: 2-s2.0-85110162446OAI: oai:DiVA.org:ri-56353DiVA, id: diva2:1592171
Note

 Funding details: ANR-11-LABX 0002 01; Funding details: Alexander von Humboldt-Stiftung; Funding details: Deutsche Forschungsgemeinschaft, DFG, SP1191/5–1; Funding details: Agence Nationale de la Recherche, ANR; Funding text 1: J.N. is supported by the Alexander von Humboldt foundation through the Humboldt Research Fellowship for Postdoctoral Researchers. The panellists who participated in the GC-O trial are thanked for their time and effort. The Deutsche Forschungsgemeinschaft (DFG project SP1191/5–1) is acknowledged for financing the installation of GC-MS peripherals. AD was supported by the French National Research Agency through the Laboratory of Excellence ARBRE, Paris, France ( ANR-11-LABX 0002 01 ).

Available from: 2021-09-08 Created: 2021-09-08 Last updated: 2023-05-23Bibliographically approved

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