Olfactory attraction of Drosophila suzukii by symbiotic acetic acid bacteria
نویسندگان
چکیده
منابع مشابه
Utilization of ethanol by acetic acid bacteria.
It is well known that the acetic acid bacteria can rapidly oxidize ethanol to acetic acid. But whether ethanol can serve as a source of carbon and energy for these bacteria has not been clearly established. Pasteur (1868) noted that Mycoderma aceti which is undoubtedly Acetobacter aceti (Frateur, 1950) can grow well in ethanol media only if acetic acid is also present. Addition of one or two pe...
متن کاملDeoxyribonucleic Acid Hybrids of Acetic Acid Bacteria.
De Ley, J. (State University, Ghent, Belgium), and S. Friedman. Deoxyribonucleic acid hybrids of acetic acid bacteria. J. Bacteriol. 88:937-945. 1964.-Deuterated N(15)-labeled deoxyribonucleic acid (DNA) from Acetobacter aceti (mesoxydans 4) forms hybrids with ordinary DNA from other species of this genus (A. xylinum, A. pasteurianus, A. estunensis, and possibly A. xylinoides) when the guanine ...
متن کاملDrosophila suzukii
of African origin, including elephants, hyraxes, dugongs and manatees, elephant shrews, and aardvarks. Initially greeted with deep skepticism, if not outright disbelief, this assemblage — named Afrotheria — and its shared evolutionary history is now widely accepted, and an overwhelming amount of genomic data as well as numerous other lines of supportive evidence have since been adduced. Long re...
متن کاملConservation of Olfactory Avoidance in Drosophila Species and Identification of Repellents for Drosophila suzukii
Flying insects use olfaction to navigate towards fruits in complex odor environments with remarkable accuracy. Some fruits change odor profiles substantially during ripening and related species can prefer different stages. In Drosophila species attractive odorants have been studied extensively, but little is understood about the role of avoidance pathways. In order to examine the role of the av...
متن کاملSpoilage of bottled red wine by acetic acid bacteria.
AIMS To determine the bacterial species associated with an outbreak of spoilage in commercially bottled red wine where the bottles had been stored in an upright vertical compared with horizontal position. METHODS AND RESULTS Bottled wines comprising Cabernet Sauvignon, Pinot Noir, Shiraz, Merlot and blended red varieties were examined for visible spoilage. Analysis of visibly affected and non...
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ژورنال
عنوان ژورنال: Journal of Pest Science
سال: 2016
ISSN: 1612-4758,1612-4766
DOI: 10.1007/s10340-016-0754-7