Abstract
Readers of Microbe who are both bacteriologists and truffle-loving gastronomes will be delighted to know that bacteria, rather than the truffles themselves, synthesize some of the key substances responsible for the aroma of these highly prized delicacies. That is one of the conclusions to emerge from pioneering investigations carried out by Richard Splivallo and coworkers at the University of Goettingen and another German center, the Institute for Molecular Sciences in Frankfurt aim Main, together with researchers at the University of Lorraine in France. Their work not only represents a major advance in understanding the unique appeal of truffles but also opens up new horizons in the biotechnological production of fungal aromas. Splivallo and a colleague have already patented the crucial process in their truffle research.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
