Identification of bacteria and fungi inhabiting fruiting bodies of Burgundy truffle ( Tuber aestivum Vittad.)
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ORIGINAL PAPER
Identification of bacteria and fungi inhabiting fruiting bodies of Burgundy truffle (Tuber aestivum Vittad.) Urszula Perlińska‑Lenart1 · Sebastian Piłsyk1 · Elżbieta Gryz1 · Jadwiga Turło2 · Dorota Hilszczańska3 · Joanna S. Kruszewska1 Received: 21 February 2020 / Revised: 22 July 2020 / Accepted: 24 July 2020 / Published online: 30 July 2020 © The Author(s) 2020
Abstract Tuber species may be regarded as complex microhabitats hosting diverse microorganisms inside their fruiting bodies. Here, we investigated the structure of microbial communities inhabiting the gleba of wild growing (in stands) T. aestivum, using Illumina sequencing and culture-based methods. The two methods used in combination allowed to extract more information on complex microbiota of Tuber aestivum gleba. Analysis of the V3–V4 region of 16S rDNA identified nine phyla of bacteria present in the gleba of T. aestivum ascomata, mostly Proteobacteria from the family Bradyrhizobiaceae. Our results ideally match the earlier data for other Tuber species where the family Bradyrhizobiaceae was the most represented. The ITS1 region of fungal rDNA represented six alien fungal species belonging to three phyla. To complement the metagenomic analysis, cultivable fungi and bacteria were obtained from the gleba of the same T. aestivum fruiting bodies. The identified fungi mostly belong to the phylum Basidiomycota and same to Ascomycota. Analysis of cultivable bacteria revealed that all the specimens were colonized by different strains of Bacillus. Fungal community inhabiting T. aestivum fruiting bodies was never shown before. Keywords Tuber aestivum · Bacterial microbiome · Fungal microbiome · Metagenomics analysis · Cultivable microorganisms
Introduction Truffles are hypogeous ascomycetous fungi belonging to the genus Tuber, which form ectomycorrhizae with trees and shrubs. Some Tuber species, produce edible fruiting bodies Communicated by Erko Stackebrandt. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00203-020-02002-x) contains supplementary material, which is available to authorized users. * Dorota Hilszczańska [email protected] * Joanna S. Kruszewska 1
Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Warsaw, Poland
2
Department of Drug Technology and Pharmaceutical Biotechnology, Medical University of Warsaw, Warsaw, Poland
3
Department of Forest Ecology, Forest Research Institute, Sękocin Stary, Poland
with a unique flavor and texture and can be regarded as commercial. Two species, Tuber magnatum Pico, the white truffle, and Tuber melanosporum Vittad., the black truffle, are the most valued by gourmets for their organoleptic properties (Buzzini et al. 2005; Zambonelli et al. 2015). The occurrence of T. melanosporum Vittad. is noted mainly from Italy, France, Spain and Balkan countries, such as Croatia and Slovenia and the white truffle (T. magnatum Pico) grows exclusively in Italy, Croatia, Slovenia and Hungary (Mello et al. 2006; Büntgen
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