Photo credit: www.sciencedaily.com

Two New Truffle Species Discovered by Researchers and Citizen Scientists

Researchers from Michigan State University, in partnership with colleagues from the University of Florida, citizen scientists, and their specially trained truffle dogs, have identified two new species of truffle.

The first species, Tuber canirevelatum, translates to the ‘dog-found’ truffle, acknowledging the canine companions that help in the search for truffles. Monza, the dog that aided in this discovery, was recognized alongside her trainer, Lois Martin. The second species, Tuber cumberlandense, was named after the Cumberland Plateau, where it was found by Margaret Townsend and her truffle dog, Luca.

Upon discovering T. canirevelatum, Martin was intrigued by its unusual appearance and scent, which did not resemble any known North American species. She subsequently sent a sample to Gregory Bonito, an associate professor at MSU, whose lab specializes in plant, soil, and microbial sciences. Bonito, alongside undergraduate researcher Alassane Sow, utilized DNA analysis to confirm the identities of both truffles and to classify them within the broader tree of life.

“The samples were thrilling to receive, particularly since they bore a resemblance to the renowned edible truffles of Europe, specifically Tuber macrosporum and Tuber aestivum,” explained Sow. “We anticipate that the identification of these species will spark greater interest in the cultivation of North American truffles, as our findings indicate that both possess aromatic compounds similar to those found in some of the most sought-after truffle types.”

Given their scarcity, truffles command high prices in the culinary world. Bonito noted the significant economic implications, stating, “In global markets, fresh truffles can fetch hundreds to thousands of dollars per kilogram.” Despite T. cumberlandense being harvested from orchards and various woodlands and sold under multiple labels, it has been established as a distinct, previously unnamed species indigenous to North America.

In Kentucky, efforts are currently underway by Maker’s Mark Distillery to cultivate this native truffle. Bonito explained the ecological relationship of this species: “T. cumberlandense forms a beneficial association with white oaks, growing from their roots and supplying nutrients to the trees.” As Maker’s Mark plans to reforest their land with white oaks for their whiskey barrels, there is hope that this cultivation could yield truffles in the future, potentially leading to the creation of truffle-infused whiskey.

While European truffles have historically dominated the market, there is a rising interest in the cultivation and harvesting of native North American truffles. Bonito remarked on the increasing number of individuals attempting to grow truffles, which increases the demand for specially trained dogs skilled in locating these underground fungi.

“If you have a valuable stash of truffles worth thousands of dollars buried beneath the soil, locating them before they spoil is crucial,” Bonito added, highlighting the importance of these truffle dogs.

Bonito and his colleague Matthew Smith have been conducting surveys and documenting native North American truffles since prior to 2010. Their research, supported by National Science Foundation funding received in 2020, focuses on the evolutionary context of truffles, morels, and their relatives within the Pezizales group.

Benjamin Lemmond, a member of Smith’s lab, emphasized the allure of truffles: “They are among the most enigmatic and fascinating fungi on the globe, remaining hidden underground while drawing the culinary interest of people everywhere. This research indicates that there are still undiscovered truffle species awaiting discovery—literally beneath our feet—and that the use of trained dogs is essential in this search.”

In addition to identifying these new species, Bonito highlighted that each truffle species is characterized by a distinctive aroma, contributing both to their culinary appeal and market value. Bonito and Sow collaborated with Randy Beaudry from MSU’s Department of Horticulture to analyze and identify the volatile compounds responsible for the truffles’ aromas using gas chromatography.

“This technology allows us to quantify the volatile organic compounds emitted by a truffle,” Sow noted. “We found that T. canirevelatum contains compounds such as dimethyl sulfide and methyl 1-propenyl sulfide, which give it a savory garlic fragrance. For T. cumberlandense, we identified both dimethyl sulfide and 2,4-dithiapentane, which is often used in synthetic truffle flavoring products.”

Bonito concluded by reiterating the crucial role of trained truffle dogs in both research and truffle cultivation: “We suspect that many native truffle species remain to be found and defined. Continued collaboration among mycologists, the public, and trained dogs will be pivotal for advancing this exploration.”

Source
www.sciencedaily.com