From microbiomes to food science: unravelling the secret aroma of truffle fungi
Event details
| Date | 15.09.2015 |
| Hour | 12:00 › 13:15 |
| Speaker |
Dr Richard SPLIVELLO, junior professor, Petr Karlovsky Lab "Molecular Phytopathology & Mycotoxin Research, Institute for Molecular Bio Science, Goethe University Frankfurt |
| Location | |
| Category | Conferences - Seminars |
Abstract:
Microbes are ubiquitous on our planet. They colonize various habitats, among them living organisms such as insect and human guts or plant roots. Classical microbiological methods have for long offered a spotlight view on microbial diversity. Recent high throughput molecular techniques have revolutionized the field of microbial ecology. Indeed these techniques unravelled an enormous microbial diversity in numerous organisms and they demonstrated the deep impact of microbiomes of their host physiology and behaviour. Truffles fungi are no exception since they are colonized by a complex microbial community made up of bacteria, yeasts, guest filamentous fungi and viruses. Besides being a model of symbiotic fungi to science, truffles stand among the most appreciated and the most expensive fungi on the food market.
What has been learned about the mysterious life of truffles since the release of the Périgord truffle´s genome in 2010 will be exemplified in this talk. Especially the emerging role of microbes in truffle aroma formation will be highlighted and present and future challenges in truffle aroma research will be discussed.
Short biography:
Richard holds a junior professorship at the University of Frankfurt in Germany since 2014. His lab is specialized in volatiles biosynthesis and metabolic profiling and attempts to answer questions about the ecological role of volatiles in inter-organismic interactions, their use in food science and the applicability of volatile sensing in precision farming. Truffle fungi and maize plants are two models organisms extensively used for basic and applied research in Richard´s lab.
Microbes are ubiquitous on our planet. They colonize various habitats, among them living organisms such as insect and human guts or plant roots. Classical microbiological methods have for long offered a spotlight view on microbial diversity. Recent high throughput molecular techniques have revolutionized the field of microbial ecology. Indeed these techniques unravelled an enormous microbial diversity in numerous organisms and they demonstrated the deep impact of microbiomes of their host physiology and behaviour. Truffles fungi are no exception since they are colonized by a complex microbial community made up of bacteria, yeasts, guest filamentous fungi and viruses. Besides being a model of symbiotic fungi to science, truffles stand among the most appreciated and the most expensive fungi on the food market.
What has been learned about the mysterious life of truffles since the release of the Périgord truffle´s genome in 2010 will be exemplified in this talk. Especially the emerging role of microbes in truffle aroma formation will be highlighted and present and future challenges in truffle aroma research will be discussed.
Short biography:
Richard holds a junior professorship at the University of Frankfurt in Germany since 2014. His lab is specialized in volatiles biosynthesis and metabolic profiling and attempts to answer questions about the ecological role of volatiles in inter-organismic interactions, their use in food science and the applicability of volatile sensing in precision farming. Truffle fungi and maize plants are two models organisms extensively used for basic and applied research in Richard´s lab.
Practical information
- General public
- Free
- This event is internal
Organizer
- EESS - IIE
Contact
- Prof. Alexandre Buttler, ECOS & WSL