Some bacteria and active organic compounds boost truffles mycelium

My partner Dr. Xavier Vilanova just gave a lecture about the new results from a joint research project we do with IRTA in Barcelona.

As you´ll see in the embed lecture we tested 8 bacteria strains and 6 organic compounds and quantify 3 months later the concentration of black truffle mycelium on each trial.

Main conclusions are:

• Each stage (age) of the plant has a different reaction for each treatment.

• In nursery phase, 11 of the 14 treatments generated a positive effect on the

concentration of mycelium. Mainly two organic substances (TR11 and

TR12) and a bacterial strain (TR9).

• In plantation of 3.5 years old: all treatments generated a positive effect on the

concentration of truffle mycelium in the soil. Mainly two organic substances

(TR14 and TR15) and two bacterial strains (I TR9 TR6). These trees have started as well to produce truffles while the others don´t. So there is a significative correlation between the treatment, the concentration of truffle mycelium and later black truffle fruitings.

• In 10 years old plantation 5 to 14 treatments generated a positive effect on the

concentration of truffle mycelium in the soil, all organic substances

(TR10,11,13,14 I15).

Bellow you can see a picture of one tree in the trial farm, where last week we just found a black truffle under a just 2 year old Quercus ilex

Cheers,

Marcos S. Morcillo & Xavier Vilanova

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