Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study-Reference-Cited by-同舟云学术

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Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study

Published:2019-12 Issue: Volume:84 Page:103251
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Vahdatzadeh Maryam,Deveau Aurélie,Splivallo Richard

Funder

Laboratory of Excellence ARBRE ANR-11-LABX 0002 01 - INRA

PEPS Mirabelle

Université de Lorraine and CNRS

LOEWE research program of the government of Hesse (IPF)

IPF

German Research Foundation/Deutsche Forschungsgemeinschaft (DFG)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference65 articles.

1. The Galaxy platform for accessible, reproducible and collaborative biomedical analyses: 2018 update;Afgan;Nucleic Acids Res.,2018

2. Black truffle associated bacterial communities during the development and maturation of Tuber melanosporum ascocarps and putative functional roles: Tuber melanosporum associated bacterial communities;Antony-Babu;Environ. Microbiol.,2014

3. Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry;Aprea;Rapid Commun. Mass Spectrom.,2007

4. New evidence for bacterial diversity in the ascoma of the ectomycorrhizal fungus Tuber borchii Vittad;Barbieri;FEMS Microbiol. Lett.,2005

5. Occurrence and diversity of bacterial communities in Tuber magnatum during truffle maturation;Barbieri;Environ. Microbiol.,2007

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