Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/3250
Title: Actinobacteria may influence white truffle (Tuber magnatum Pico) nutrition, ascocarp degradation and interactions with other soil fungi
Authors: Pavić, Aleksandar
Stanković, Slaviša 
Saljnikov, Elmira
Krüger, Dirk
Buscot, François
Tarkka, Mika
Marjanović, Žaklina
Keywords: Chelating compounds production;Curtobacterium;Ectomycorrhizal fungi-associated bacteria;Phosphate solubilisation;Rhodococcus;Tuber magnatum;Verticillium leptobactrum
Issue Date: 1-Dec-2013
Journal: Fungal Ecology
Abstract: 
To test the hypothesis that truffle-associated bacteria may improve truffle nutrition, we isolated bacteria from white truffle ascocarps and tested Actinobacteria for their ability to solubilise phosphate and iron, nutrients that have limited availability in white truffle grounds. Two isolates with sequence similarities to Curtobacterium flaccumfaciens and Rhodococcus sp. were characterized in detail. Both solubilised Ca3(PO4)2 in a way that was dependent on the nitrogen and carbon sources present. Neither strain broke down phytate, but both produced chelating compounds, performed ammonification, and broke down β-glucan. Additionally, C. flaccumfaciens decomposed chitin, pectin, lipids and proteins, while Rhodococcus sp. exhibited urease activity. Three potentially fungicolous fungi were isolated from diseased white truffle ascocarps and bioassayed against the isolated Actinobacteria. The Rhodococcus isolate inhibited Verticillium leptobactrum, neither bacterium affected Clonostachys rosea, while both isolates promoted growth of Trichoderma sp. The results suggest that Actinobacteria might be involved in improving truffle nutrition, ascocarp degradation and establishing relationships with other soil fungi. © 2013 Elsevier Ltd and The British Mycological Society.
URI: https://biore.bio.bg.ac.rs/handle/123456789/3250
ISSN: 1754-5048
DOI: 10.1016/j.funeco.2013.05.006
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