Environmental and chemical study of Iraqi truffles

Hasan, Anmar Nazar; Khashan, Bilal Ali; Al-Azamy, Ammar Adil

doi:10.32894/MEDIP.25.3.4.3

	Environmental and chemical study of Iraqi truffles
Journal of Medicinal and Industrial Plant Sciences
Volume 3, Issue 4, December 2025, Pages 27-36 PDF (691.95 K)
Document Type: Original Article
DOI: 10.32894/MEDIP.25.3.4.3
Authors
Anmar Nazar Hasan^* ; Bilal Ali Khashan; Ammar Adil Al-Azamy
Department of Food Sciences, Agriculture College, University of Anbar, Anbar, Iraq.
Abstract
Iraqi truffle species were collected from different areas (Anbar District ). The truffle species were studied after identification. They included three species were studied after identification. They included three species: the first is the Jebbeh truffle (Terfezia claveryi), which has a light brown color; the second is the Haraka truffle (Terfezia boudieri), which has a black-dark brown color; and the third is the cream truffle (Terfezia nivea), which has a white to cream color. Samples were taken from the soil surrounding the truffles during collection and from the three species to determine their physical and chemical properties. The biomass ratios Fungi: Bacteria level from 0.107 to 9.080, depending on the way used. Based on the direct microscope process, the percentages of (fungi + bacteria) ranged between 0.39% and 54.78% and 0.25% and 45.05%, respectively; While these ratios varied, we conclude that bacteria contribute significantly to soil environment system compared to fungi based on the Fungi: Bacteria assimilation ratio .
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Keywords
Iraqi truffles; brittle solid; soil fungi and bacteria; Amino acid

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