Truffle salt is the fruit of black ascomycete fungi, primarily one of several species of the family Tuberomycetes. Other genera included in this group include Geopora, Leucatinium, Tuberomyces, and a few others. Together, these fungi make up the majority of species found in caves and tunnels.
Truffles have a unique flavor and consistency that make them so popular. These fungi grow on decaying organic material. The "gum disease" that causes the growth of white or brown patches of fungal material, known as Aspergillus, is present in dark and damp areas such as those found beneath the surface of the rock. The dark moist areas that are ideal for Aspergillus growth contain a rich supply of oxygen, which allows these fungi to grow quickly.
Fungi do not need sunlight to thrive. This is why truffles are so easy to harvest. When the food source is decaying organic material, the fungi have an easier time making the transition from the material to the cell walls of living organisms. Therefore, when you harvest truffles, they have already had enough time to start growing on their way into the food source.
Although most types of fungi produce their food from the decomposition of living matter, some use other substances such as dead plant material to create a secondary food source. These fungi, such as the truffle family, often utilize decaying organic materials. It is believed that the use of asphyxiating chemicals, such as dimethylaminoethanol, causes them to use other substances such as dead plant matter as well as other organic matter.
The growth of Aspergillus is stimulated by a specific type of bacteria called the anaerobic bacteria. This particular type of bacteria makes a perfect partner for the fungi, as it consumes oxygen that is present in decaying organic material and also provides the fungi with an abundant food source. These bacteria then convert the food into sugars, producing high levels of carbon dioxide and water.
The presence of this bacteria is key to the growth of Aspergillus. Therefore, the production of this bacteria is usually enhanced when conditions are moist. While some people do use a black truffle sea salt treatment to kill these bacteria and reduce the number of organisms growing on the truffle, others prefer to harvest their truffles early in the process.
Although Aspergillus is the primary culprit, it is not the only organism that can cause this problem. There are some fungi that cause a discoloration of the skin when they produce spores. These fungi include Trichophyton, Penicillium, and Cryptococcus, all of which can also affect the color of truffles.
However, the main thing to remember is that a truffle salt treatment can kill the fungus, but it cannot prevent other fungi from taking over. If you wish to harvest your truffles, do so as soon as possible to avoid them from decaying and spreading the fungi to other areas.
The primary way to prevent the growth of Aspergillus is to ensure that the area of your home where the fungus is growing is dry. This will allow the moisture level to be constant, which is essential for the fungus to grow and reproduce. However, it is also vital to keep a close eye on the moisture level in your home or office, as too much moisture in one place will encourage the growth of the fungi.
Other factors that can contribute to the growth of Aspergillus are extreme temperatures and high humidity levels. These factors can cause fungus growth, particularly if the fungi have access to moisture as well as an acidic environment. High humidity levels can also be due to air conditioning units that work at high temperatures.
If the area in your home or office is excessively damp, you may want to consider a truffle salt treatment. However, a truffle salt treatment should be used as a last resort, after other measures of control have failed. These measures are also possible, although they are more costly.
In addition to killing the mold growth on your truffle, a truffle salt treatment also removes the color and flavor from the original truffles. To ensure that the quality of your truffles is still intact, a good salt treatment may also remove some of the salt. If your truffles are still edible after using a truffle salt treatment, you can still preserve them by simply storing them in the freezer.