MycorrhizaeV1, Main, Corpus, bibRecord, 001C26

Potential and limitations of Burgundy truffle cultivation.

Identifieur interne : 001C26 ( Main/Corpus ); précédent : 001C25; suivant : 001C27

Potential and limitations of Burgundy truffle cultivation.

Auteurs : Ulrich Stobbe ; Simon Egli ; Willy Tegel ; Martina Peter ; Ludger Sproll ; Ulf Büntgen

Source :

Applied microbiology and biotechnology [ 1432-0614 ] ; 2013.

RBID : pubmed:23666478

English descriptors

KwdEn :
- Ascomycota (growth & development), Europe (MeSH), Food Microbiology (methods), Mycorrhizae (growth & development), Plants (microbiology).
MESH :
- geographic : Europe.
- growth & development : Ascomycota, Mycorrhizae.
- methods : Food Microbiology.
- microbiology : Plants.

Abstract

Burgundy truffles (Tuber aestivum syn. Tuber uncinatum) are the highly prized fruit bodies of subterranean fungi always occurring in ectomycorrhizal symbiosis with host plants. Successful cultivation can be achieved through artificial mycorrhization and outplanting of mostly oaks and hazel on suitable terrain. Here, we review ecological requirements, the influence of environmental factors, and the importance of molecular techniques for a successful cultivation of T. aestivum across Europe. The historical background and current knowledge of T. aestivum cultivation are discussed in light of its socioeconomic relevance.

DOI: 10.1007/s00253-013-4956-0
PubMed: 23666478

Links to Exploration step

pubmed:23666478

Le document en format XML

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<author><name sortKey="Stobbe, Ulrich" sort="Stobbe, Ulrich" uniqKey="Stobbe U" first="Ulrich" last="Stobbe">Ulrich Stobbe</name>
<affiliation><nlm:affiliation>Institute of Forest Botany and Tree Physiology, University of Freiburg, 79085 Freiburg, Germany. ulrich.stobbe@fobot.uni-freiburg.de</nlm:affiliation>
</affiliation>
</author>
<author><name sortKey="Egli, Simon" sort="Egli, Simon" uniqKey="Egli S" first="Simon" last="Egli">Simon Egli</name>
</author>
<author><name sortKey="Tegel, Willy" sort="Tegel, Willy" uniqKey="Tegel W" first="Willy" last="Tegel">Willy Tegel</name>
</author>
<author><name sortKey="Peter, Martina" sort="Peter, Martina" uniqKey="Peter M" first="Martina" last="Peter">Martina Peter</name>
</author>
<author><name sortKey="Sproll, Ludger" sort="Sproll, Ludger" uniqKey="Sproll L" first="Ludger" last="Sproll">Ludger Sproll</name>
</author>
<author><name sortKey="Buntgen, Ulf" sort="Buntgen, Ulf" uniqKey="Buntgen U" first="Ulf" last="Büntgen">Ulf Büntgen</name>
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<affiliation><nlm:affiliation>Institute of Forest Botany and Tree Physiology, University of Freiburg, 79085 Freiburg, Germany. ulrich.stobbe@fobot.uni-freiburg.de</nlm:affiliation>
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<author><name sortKey="Egli, Simon" sort="Egli, Simon" uniqKey="Egli S" first="Simon" last="Egli">Simon Egli</name>
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<author><name sortKey="Peter, Martina" sort="Peter, Martina" uniqKey="Peter M" first="Martina" last="Peter">Martina Peter</name>
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<author><name sortKey="Sproll, Ludger" sort="Sproll, Ludger" uniqKey="Sproll L" first="Ludger" last="Sproll">Ludger Sproll</name>
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<series><title level="j">Applied microbiology and biotechnology</title>
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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Ascomycota (growth & development)</term>
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<term>Plants (microbiology)</term>
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<keywords scheme="MESH" type="geographic" xml:lang="en"><term>Europe</term>
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<keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Ascomycota</term>
<term>Mycorrhizae</term>
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<keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Microbiology</term>
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<front><div type="abstract" xml:lang="en">Burgundy truffles (Tuber aestivum syn. Tuber uncinatum) are the highly prized fruit bodies of subterranean fungi always occurring in ectomycorrhizal symbiosis with host plants. Successful cultivation can be achieved through artificial mycorrhization and outplanting of mostly oaks and hazel on suitable terrain. Here, we review ecological requirements, the influence of environmental factors, and the importance of molecular techniques for a successful cultivation of T. aestivum across Europe. The historical background and current knowledge of T. aestivum cultivation are discussed in light of its socioeconomic relevance.</div>
</front>
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<DateCompleted><Year>2013</Year>
<Month>12</Month>
<Day>04</Day>
</DateCompleted>
<DateRevised><Year>2013</Year>
<Month>05</Month>
<Day>29</Day>
</DateRevised>
<Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1432-0614</ISSN>
<JournalIssue CitedMedium="Internet"><Volume>97</Volume>
<Issue>12</Issue>
<PubDate><Year>2013</Year>
<Month>Jun</Month>
</PubDate>
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<Title>Applied microbiology and biotechnology</Title>
<ISOAbbreviation>Appl Microbiol Biotechnol</ISOAbbreviation>
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<ArticleTitle>Potential and limitations of Burgundy truffle cultivation.</ArticleTitle>
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<Abstract><AbstractText>Burgundy truffles (Tuber aestivum syn. Tuber uncinatum) are the highly prized fruit bodies of subterranean fungi always occurring in ectomycorrhizal symbiosis with host plants. Successful cultivation can be achieved through artificial mycorrhization and outplanting of mostly oaks and hazel on suitable terrain. Here, we review ecological requirements, the influence of environmental factors, and the importance of molecular techniques for a successful cultivation of T. aestivum across Europe. The historical background and current knowledge of T. aestivum cultivation are discussed in light of its socioeconomic relevance.</AbstractText>
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<MeshHeading><DescriptorName UI="D005516" MajorTopicYN="N">Food Microbiology</DescriptorName>
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<MeshHeading><DescriptorName UI="D038821" MajorTopicYN="N">Mycorrhizae</DescriptorName>
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<MeshHeading><DescriptorName UI="D010944" MajorTopicYN="N">Plants</DescriptorName>
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Potential and limitations of Burgundy truffle cultivation.

Potential and limitations of Burgundy truffle cultivation.

Source :

English descriptors

Abstract

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri

Pour générer des pages wiki