Endophytic bacteria promote the quality of Lyophyllum decastes by improving non-volatile taste components of mycelia

Pseudomonas fluorescens increases mycorrhization and modulates expression of antifungal defense response genes in roots of aspen seedlings

(2019) Shalaka Shinde et al.   BMC PLANT BIOLOGY

Endophytic Pseudomonas fluorescens induced sesquiterpenoid accumulation mediated by gibberellic acid and jasmonic acid in Atractylodes macrocephala Koidz plantlets

(2019) Hu-Rong Yang et al.   PLANT CELL TISSUE AND ORGAN CULTURE

Free amino acids and 5′-nucleotides in Finnish forest mushrooms

(2018) Hanna Manninen et al.   FOOD CHEMISTRY

Assembly of seed-associated microbial communities within and across successive plant generations

(2017) Samir Rezki et al.   PLANT AND SOIL

Bacterial Communities in Boreal Forest Mushrooms Are Shaped Both by Soil Parameters and Host Identity

(2017) Mari Pent et al.   Frontiers in Microbiology

Ectomycorrhizal fungal richness declines towards the host species’ range edge

(2016) Richard A. Lankau et al.   MOLECULAR ECOLOGY

Ectomycorrhizal ecology is imprinted in the genome of the dominant symbiotic fungus Cenococcum geophilum

(2016) Martina Peter et al.   Nature Communications

Melatonin-Producing Endophytic Bacteria from Grapevine Roots Promote the Abiotic Stress-Induced Production of Endogenous Melatonin in Their Hosts

(2016) Jian Jiao et al.   Frontiers in Plant Science

Non-Volatile Taste Components of Different Cultivated Mushrooms at Mycelia, Primordium, and Fruit Body Cultivation Stages

(2015) Wei-Ke Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Selection on soil microbiomes reveals reproducible impacts on plant function

(2014) Kevin Panke-Buisse et al.   ISME Journal

Involvement of abscisic acid and salicylic acid in signal cascade regulating bacterial endophyte-induced volatile oil biosynthesis in plantlets ofAtractylodes lancea

(2014) Xiao-Mi Wang et al.   PHYSIOLOGIA PLANTARUM

Bacterial chitinase with phytopathogen control capacity from suppressive soil revealed by functional metagenomics

(2013) Karin Hjort et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The role of mycorrhization helper bacteria in the establishment and action of ectomycorrhizae associations

(2013) Tatiana Alves Rigamonte et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Non-volatile taste components of several cultivated mushrooms

(2013) Wen Li et al.   FOOD CHEMISTRY

Increased hyphal branching and growth of ectomycorrhizal fungus Lactarius rufus by the helper bacterium Paenibacillus sp

(2013) T. J. Aspray et al.   MYCORRHIZA

Recent developments on umami ingredients of edible mushrooms – A review

(2013) Yin Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Diversity of cultivable bacteria associated with fruiting bodies of wild Himalayan Cantharellus spp.

(2012) Deepika Kumari et al.   ANNALS OF MICROBIOLOGY

Molecular mechanism of the allosteric enhancement of the umami taste sensation

(2012) Ole G. Mouritsen et al.   FEBS Journal

Comparison of free amino acids and 5′-nucleotides between Tuber fermentation mycelia and natural fruiting bodies

(2011) Ping Liu et al.   FOOD CHEMISTRY

Plate assay for fungal enzymes using cellophane membranes

(2009) Shu-Ying Liu et al.   ANALYTICAL BIOCHEMISTRY

Leucopaxillus giganteusMycelium: Effect of Nitrogen Source on Organic Acids and Alkaloids

(2008) Bárbara Ribeiro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY