Identification of some Pathogenic Organisms Involved in Rotting of the Libyan Tirmania Truffles

Truffles are ectomycorrhizal fungi that grow symbiotically with several trees. Truffles are highly valued edible mycorrhizae fungi in economic and gastronomic terms. Desert truffles have been traditionally used as food in Libya. The rotting of truffle due to environmental factors is very common in Libya. The mechanism of truffle rot is complex and attributed mainly due to the infection with fungi, followed by bacteria. In order to document and highlight the rotting of Libyan Desert truffle phenomenon, the existence of microorganisms in the infected fruit body of Tirmania truffles has been investigated. The investigations showed changes in physical characteristics such as color, hardness, and humidity of the studied truffle samples. Also, the results showed a diversity of pathogens involved in the deterioration of truffle includes bacteria (Bacillus pumilus, Citrobacteryoungea), saprophytic fungi (Fusarium solani, Alternariachlamydosporia, and Rhizopusstolonifer). This study concluded the importance of studying microbial flora living in truffle and their environment. Keywords: Libyan Desert truffle; Tirmania; Rotting; Pathogens