Discovery of Two New Edible Truffle Species in Eastern North America

Two new species of this genus tuber It was discovered with the help of trained truffle hunting dogs.

tuber cumberlandens. Image credit: Saw others., doi: 10.1080/00275514.2024.2407755.

tuber “It is a genus of ectomycorrhizal fungi that produces paragenic fruiting bodies known as truffles,” said lead author Dr. Gregory Bonito of Michigan State University and colleagues.

“Many tuber The seeds are well known for their unique aroma and wide range of culinary uses. ”

“Like many other truffle-forming fungi, tuber The species lost the ability to forcefully release spores into the air and instead relied primarily on fungivores to ingest and distribute the spores. ”

“Mycivores such as porcupines, squirrels, pigs, and humans… tuber Sensitive to volatile compounds produced by truffles. ”

One of two new species, Tuber crable veratumis named after the truffle dog and Monza, the dog who discovered it with trainer Lois Martin.

The other is tuber cumberlandensis named after the Cumberland Plateau where it was discovered by Margaret Townsend and her truffle dog, Luca.

Tuber crable veratum. Image credit: Saw others., doi: 10.1080/00275514.2024.2407755.

“There is a long history of using specially trained dogs, and less frequently pigs, to track the scent of truffles. tuber “In the wild,” the researchers said.

“Truffle hunting dogs are also regularly used for commercial truffle harvesting, as they can find consistently mature truffles faster than other methods such as raking.”

“Raking the soil to find and harvest truffles can have a devastating effect on both the roots and ascus of the plant host.”

“It could also lead to the harvesting of immature truffles.”

“However, a well-trained truffle hunting dog will always find mature truffles, reducing harvest effort and maximizing harvest quality.”

“As such, the use of truffle dogs to harvest commercial truffles has become the standard method used by truffle growers around the world.”

meanwhile Tuber crable veratum It is only known in eastern Tennessee, USA. tuber cumberlandens It has been opportunistically harvested for commercial sale from orchards in eastern North America.

“Historically, attention has been focused on the cultivation and sale of European truffle species, but there is increasing interest in the cultivation, wild harvesting and sale of North American truffle species,” Dr. Bonito added. .

“More and more people are trying their hand at growing truffles, which means more truffle dogs are needed to sniff out these fungal fruits because they grow underground.”

“If you have $20,000 worth of truffles growing underground, you have to find them before they rot. That's why dogs are so important.”

This finding is reported in the following article: paper in diary mycosis.

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Arasan Sou others. 2024. tuber cumberlandens and T. cannileveratumtwo new edibles tuber A species of eastern North America discovered by truffle hunting dogs. mycosis 116 (6);doi: 10.1080/00275514.2024.2407755

Source: www.sci.news

The Ultimate Guide to Edible Oils: Understanding Their Impact on Your Health

Whether you're roasting a chicken in the oven, browning onions in a skillet, or choosing a spread for your toast, oil is at the heart of our culinary endeavors.

The choices are dizzying. Around 30 different oils are currently used in cooking, from sunflower to flaxseed, avocado to coconut. Deciding which one to use can have a big impact on your health, including your cholesterol, blood pressure, and risk of cardiovascular disease.

If the headlines are to be believed, palm oil is obsolete, sunflower oil is in limbo, and there seems to be no end to the benefits extra virgin olive oil can bring to our plates. But are these claims backed by solid science, and how do the health impacts of these products compare to their environmental costs?

Saturated or unsaturated?

First, let's talk about chemistry. Edible oil contains fat, which is made up of long chains of carbon atoms. Saturated fats found in red meat and dairy products are so named because each carbon atom is connected to the next carbon atom by a single bond. The remaining electrons of each carbon atom are available to form bonds with hydrogen atoms, and the molecule becomes completely “saturated” with this element. This structure makes these fats very hard and stable, which is why butter and lard are solid at room temperature.

Unsaturated fats, which are commonly found in plants and fatty fish, have at least one double bond between adjacent carbon atoms, which reduces the number of bonds.

Source: www.newscientist.com