Effects of microbial floras on the distributions of five domestic Drosophila species across fruit resources

Abstract

The distributions of five Drosophila species and four components of the microflora have been compared across a total of 48 traps baited with four different fruit and vegetable substrates in two domestic compost heaps in Canberra (Australia). Large and consistent differences are found, both among the Drosophila and among the microbial classes, in their distributions across traps baited with different substrates. Moreover the distribution of each Drosophila species shows a unique set of strong associations with the microbial distributions. Thus the distributions of both D. simulans and D. melanogaster are found to be strongly negatively correlated with the abundance of bacteria while D. simulans is also strongly positively correlated with the titre of fermenter yeasts. D. immigrans is strongly positively correlated both with bacteria and with non-fermenter yeasts. D. hydei is positively correlated with nonfermentery yeasts and D. busckii is negatively correlated with fermenter yeasts. Moulds are the only microbial class not consistently associated with the distribution of any of the Drosophila species. The correlations with the other microbial classes are sufficient to explain the majority of the abundance differences of the Drosophila species among the trap types. It is therefore proposed that the clear partitioning of the fruit resources by the Drosophila is due to their differing primary interactions with the microflora.

Using Vegetable Puree as a Fat Substitute in Cakes

“…The pH value of cantaloupe puree agrees with results of Syahidah et al [58], who reported the pH value to range between 6.46 and 6.48. As for Squash puree the results are in agreement with work by Oakeshott, [43] who reported the pH values as weakly basic in zucchini (8.2-8.3) but the pH value of butter is 6.69 which agrees with work by Ozkan et al [45]. …”

“…Texture tends to become softer as the pH increases. The change in pH of batter is due to the addition of cantaloupe puree, which has a pH of 6.46 and squash puree, with a pH of 8.2 [43]. Table (3) presents physical properties of cake with and without fat replacer.…”

Influence of dietary yeasts on Drosophila melanogaster life‐history traits

“…Even though several comprehensive studies on the yeast species and yeast communities that are associated with drosophilids exist (Dobzhansky et al, 1956;Fogleman et al, 1981;Kearney, 1982;Starmer, 1982a,b;Fogleman & Starmer, 1985;Ganter, 1988;Oakeshott et al, 1989;Morais et al, 1994), surprisingly little is known about the influence of dietary yeast species on the insect's life-history. Among the yeast species shown to be associated with D. melanogaster, the ones chosen in this study, turned out to allow a high survival of larvae until the adult stage.…”

The role of fungal taxa and developmental stage of mushrooms in determining the composition of the mycophagous insect community in a Japanese forest

“…2). Drosophilid larvae feed on yeast or bacteria on substrates on which their parent lay eggs, and some drosophilids show a preference for specific yeasts or bacteria (Kearney & Shorrocks, 1981;Oakeshott et al, 1989). The growth of some microbes is inhibited by sesquiterpenes produced by certain species of Agaricales (Lactarius vellereus: Sterner et al, 1985).…”