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Buzzini, P., Gasparetti, C., Turchetti, B., Cramarossa, M.R., Vaughan-Martini, A., Martini, A., et al. (2005) Production of Volatile Organic Compounds (VOCs) by Yeasts Isolated from the Ascocarps of Black (Tuber melanosporum Vitt.) and White (Tuber magnatum Pico) Truffle. Archives of Microbiology, 184, 187-193. http://dx.doi.org/10.1007/s00203-005-0043-y

has been cited by the following article:

• TITLE: Sanitizing Method Effects on Depending-Culture Microorganisms in Tuber aestivium

  AUTHORS: Ilef Ben Romdhane, Neila Saidi, Shweta Deshaware, Salem Shamekh

  KEYWORDS: Tuber aestivium Ascocarps, Total Count Mesophilic Bacteria, Molds and Yeast Decontamination

  JOURNAL NAME: Advances in Microbiology, Vol.5 No.6, June 19, 2015

  ABSTRACT: Tuber aestivum/uncinatum has been widely used as food, food additives, and traditional medicine. Truffles are extremely perishable with a short postharvest life quality requiring a special handling for marketing in order to delay its deterioration. This study aimed to assess the effects of different sanitizing methods on superficial Tuber aestivium quality ascocarp. The results showed that the best treatment was obtained by immersing the Truffle ascocarps in boiling water for 1 or 2 min where counts of total mesophilic microoraganisms (TMM) were respectively 81 and 7 CFU per g of dry Truffle ascocarps biomass, respectively. However, the highest TMM was obtained after rinsing Truffle ascocarps in 2% NaOH where recovery was 108 CFU per g of dry Truffle ascocarps biomass. Treatments applied to disinfect Truffle ascocarps were classified by increasing degree of efficiency as follows to reduce the microbial load expressed in CFU/g: Dipping in boiling water (2 min) 7 ± 3.41; dipping in boiling water (1 min) 81 ± 25.8, rinsing with alcohol 2.102 ± 13; rinsing with tap water 6.103 ± 36; rinsing with H2O2 6.104 ± 2; brushing 2.105 ± 28 and rinsing with NaOH 108 ± 15.