title: Effect of storage on biochemical and microbiological parameters of edible truffle species.
abstract: The effects of different storage treatments on the most common edible truffle species, such as Tuber magnatum and Tuber borchii (white truffles), Tuber melanosporum and Tuber aestivum (black truffles), were analysed. Biochemical and microbiological profiles were monitored, in order to evaluate possible alterations during truffle preservation. After harvesting, some fresh samples were kept at 4°C for 30days, other samples were frozen at -20°C for one month, thawed and preserved at 4°C; the remainder were autoclaved. The biochemical parameters studied were sugar and protein content, the activity of some enzymes involved in the central metabolism of the fungi and the electrophoretic pattern of soluble proteins. Total mesophilic bacteria were also counted. The results obtained showed that the storage at 4°C is the treatment that best preserves the biochemical and microbiological characteristics of fresh truffles. Black truffles were more resistant to biochemical spoilage than the white ones, while T. magnatum was the most resistant to microbial spoilage.
authors.affiliation: Istituto di Chimica Biologica "Giorgio Fornaini", Università degli Studi di Urbino "Carlo Bo", Via A. Saffi, 2, 61029 Urbino (PU), Italy. Electronic address: roberta.saltarelli@uniurb.it.
authors.forename: Roberta
authors.initials: R
authors.lastname: Saltarelli
authors.affiliation: Istituto di Chimica Biologica "Giorgio Fornaini", Università degli Studi di Urbino "Carlo Bo", Via A. Saffi, 2, 61029 Urbino (PU), Italy.
authors.forename: Paola
authors.initials: P
authors.lastname: Ceccaroli
authors.affiliation: Istituto di Chimica Biologica "Giorgio Fornaini", Università degli Studi di Urbino "Carlo Bo", Via A. Saffi, 2, 61029 Urbino (PU), Italy.
authors.forename: Paola
authors.initials: P
authors.lastname: Cesari
authors.affiliation: Istituto di Ricerca sull'Attività Motoria, Università degli Studi di Urbino "Carlo Bo", Via I Maggetti, 26, 61029 Urbino (PU), Italy.
authors.forename: Elena
authors.initials: E
authors.lastname: Barbieri
authors.affiliation: Istituto di Chimica Biologica "Giorgio Fornaini", Università degli Studi di Urbino "Carlo Bo", Via A. Saffi, 2, 61029 Urbino (PU), Italy; Istituto di Ricerca sull'Attività Motoria, Università degli Studi di Urbino "Carlo Bo", Via I Maggetti, 26, 61029 Urbino (PU), Italy. Electronic address: vilberto.stocchi@uniurb.it.
authors.forename: Vilberto
authors.initials: V
authors.lastname: Stocchi
keywords: Bacteria; Enzymes; Food conservation; Proteins; Truffle