«When the
genome of the
black Perigord
truffle was mapped in 2010, we thought that the fungus had sufficient genes to create its flavour on its own,» junior professor Richard Splivallo from the Institute for Molecular Life Sciences at the Goethe University explained.
Dr Simone Ottonello, from the University of Parma, Italy says: «If extended to
black truffles from different geographic areas, epigenomic analyses, such as the one described in this work, may shed light on the relationships between DNA methylation and transposon - mediated
genome shaping, intraspecific variability and commercially relevant organoleptic traits such as aroma and color»