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Friday, January 17, 2025

Researchers discover two new North American truffle species with help from dogs

Researchers from Michigan State University, in collaboration with the University of Florida and citizen scientists, have identified two new truffle species with the assistance of specially trained dogs. The discoveries include Tuber canirevelatum, named to honor the truffle dogs, and Tuber cumberlandense, found on the Cumberland Plateau.

Gregory Bonito, an associate professor at MSU's College of Agriculture and Natural Resources, along with undergraduate researcher Alassane Sow, conducted DNA analyses to identify these species. Sow expressed enthusiasm about the findings: “Receiving these samples was very exciting, especially because they looked very similar to the well-known edible European truffles Tuber macrosporum and Tuber aestivum.”

Both new truffle species hold economic potential due to their aromatic compounds similar to those found in highly valued European truffles. “In international markets, fresh truffles are sold for hundreds and thousands of dollars per kilogram,” Bonito noted.

Efforts are currently underway in Kentucky by Maker’s Mark distillery to cultivate T. cumberlandense due to its symbiotic relationship with white oaks. This relationship aligns with their whiskey production which utilizes white oak barrels. Bonito explained that Maker’s Mark is interested in potentially creating "truffle-infused whiskey."

Bonito has been studying native North American truffles since before 2010 alongside Matthew Smith from the University of Florida. Their work received NSF funding in 2020 for research on fungi evolution.

Benjamin Lemmond from Smith's lab highlighted the allure of truffles: “Truffles are some of the most mysterious and alluring fungi on the planet.” He emphasized that without trained dogs' help, many undiscovered species might remain hidden.

The study not only introduced new species but also characterized their unique aromas using gas chromatography. Sow reported that “T. canirevelatum was enriched in compounds such as dimethyl sulfide,” contributing to its savory aroma.

Bonito underscored the importance of trained dogs in future research: “We suspect many native tuber species remain to be discovered and described.”

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