FIG 1.

Bacterial communities in fruiting bodies, ectomycorrhizas, and soil. The most abundant bacterial communities associated with four truffle species based on culture-independent methods are shown. The bars represent the minimum and maximum values reported in the literature, whereas the points display a single literature value (T. aestivum, reference 12; T. magnatum [T. mag.], reference 5; T. borchii, references 4 and 14; and T. melanosporum [T. melano.], reference 24 [and for the period from December to January, reference 13 for the gleba). Cells for which no literature data were available were left empty.