Semiochemicals play a pivotal role in the location, evaluation, and utilization of hosts by herbivorous insects. Mixtures of host plant-derived compounds are often required to elicit appropriate levels of response to olfactory stimuli. In multiple-choice bioassays, we characterized the response of adult Drosophila suzukii to foliage- and fruit-based synthetic compounds tested alone and in association with grape and tart cherry juices, and assessed whether synergistic interactions among olfactory stimuli are involved in the olfactory-driven behavior of D. suzukii. Our results established (1) significant attraction of females (but not males) to β-cyclocitral and isoamyl acetate when tested singly, (2) the presence of a synergistic interaction between β-cyclocitral and cherry juice only for females, and (3) the presence of a synergistic interaction between β-cyclocitral and isoamyl acetate but only in the case of males. Our findings increase our understanding of male and female D. suzukii olfactory responses to synthetic compounds and fruit juices as sources of attractants. Combinations of foliage- and fruit-based compounds may be needed to increase SWD attraction.
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http://dx.doi.org/10.1038/s41598-019-47081-z | DOI Listing |
J Fungi (Basel)
January 2025
Post-Harvest and Agro-Processing Technologies Division, ARC Infruitec-Nietvoorbij, Stellenbosch 7599, South Africa.
Apples and strawberries hold significant commercial and nutritional value but face pre- and post-harvest spoilage due to infections by While spoilage is conventionally managed using synthetic chemicals, there is a growing interest in utilising yeasts as biological control agents. This study aimed to assess the antifungal potential of non- yeasts , , and against three strains (B05.10, IWBT-FF1, and PPRI 30807) on agar plates and in post-harvest trials on apples and strawberries.
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January 2025
Institute of Agro-Products Processing Science and Technology / Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, No. 60 Shizishan Road, Jinjiang District, Chengdu City, Sichuan 610000, China.
Mixed fermentation can enhance the flavor and aroma of fruit wine, but the mechanisms driving this enhancement remain unclear. This study used non-targeted metabolomics to analyze the effects of mixed versus single fermentation on plum wine flavor. The results showed that compared with single fermentation, mixed fermentation reduced ethanol content and the ability to consume reducing sugars.
View Article and Find Full Text PDFCureus
December 2024
Department of Neurology, International University of Health and Welfare Narita Hospital, Narita, JPN.
( gene rearrangement-positive small-cell lung cancer (SCLC) is extremely rare. A 73-year-old man was diagnosed with SCLC. Standard treatments were not effective.
View Article and Find Full Text PDFFood Res Int
January 2025
Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China. Electronic address:
Yeasts play a crucial role in determining the quality and yield of sauce-flavor Baijiu, yet the source, succession, and metabolic functions of the yeast community in fermented grains during stacking fermentation remains unclear. In this study, amplicon sequencing combined with solid-state fermentation was used to investigate the structure and function of yeast community during the first-round fermentation of sauce-flavor Baijiu. The richness and diversity of yeast community increased throughout fermentation, with 83.
View Article and Find Full Text PDFFoods
December 2024
Departamento de Química y Bioprocesos, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Santiago 7820244, Chile.
In this study, the influences of inorganic nitrogen source (INS) and organic nitrogen source (ONS) supplementation during the wine fermentation process using three non-Saccharomyces yeasts (, , and ) were analyzed. Diamine phosphate (DAP) was used as an INS, and lees enzymatic hydrolysate was used as an ONS. Complete alcoholic fermentation and a higher concentration of volatile compounds were obtained in fermentations with ONS, mainly esters from 81 to 4564 µg/L, alcohols from 231 to 7294 µg/L, and isoamyl acetate ester compounds from 12.
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