Theblack truffle genomeTuber melanosporum), afungusunderground much appreciated for itsculinary interestthat develops in symbiotic association with theroots of certain trees(holm oaks, oaks and hazelnuts especially), has just been sequenced at the National Institute for Agronomic Research in Champenoux (France).
Comparing your DNA to that of the fungusLaccaria bicolorreveals that the truffle genome is unusuallypoor in genes but rich in mobile genetic elements called transposons. According to scientists, led by Francis Martin, the genome of the black truffle provides important insights into the sex and fruits of fungi, as well as the evolution of the symbiotic relationships between fungi and plant roots. This could help boost your production.
An ingredient with history
The black or Périgord truffle, called by many the“black diamond of the kitchen”, It is a mushroom with a lot of history. With an intense and spicy smell and a pleasant taste, although slightly bitter, it wastasted by the Egyptians in the time of the pharaohs, who used to eat them coated in fat and cooked in papillote. Thegreekand theromansthey attributedaphrodisiac virtuesmore than gastronomic. Later, in the Middle Ages, they were seen as a manifestation of the devil due to their black color and their amorphous appearance, the place where they were found (forests of “witches and sorcerers”) and the fact of being aphrodisiacs.
