Intestinal Yeast Floras of Successive Populations of Drosophila

Differentiation of Nutritional Preferences in Brazilian Species of Drosophila

“…Exploratory studies on the food habits of various species of Drosophila disclose a situation which is in accord with the above theoretical deductions. Carson ( 1951), da Cunha, Dobzhansky, and Sokoloff ( 1951), Dobzhansky and Pavan (1950), Pavan (1952), Shehata and Mrak (1952), Wagner (1944Wagner ( , 1949, and others found that most or all species of Drosophila are able to feed on a variety of fruits and other fermenting substances, and that every species of yeast tested in this respect attracts a variety of species of Drosophila. And yet, every species of Drosophila prefers some foods to others, and every species of yeast is visited by a quantitatively different assortment of Drosophila species.…”

A Study of the Diets and Nutritional Preferences of Tropical Species of Drosophila

“…The yeasts in the crops of the flies of different species are different, showing a clear dietary diversification. Fnrthermore, the data in-dicate that this diversification is much greater in tropical species of Drosophila than in species which inhabit the temperate regions studied by Shehata and Mrak (1952) and Phaff et aJ. (in press).…”

“…To understand the ecological inten:elations of the tropical species of Drosophila we have chosen to analyse the composition of their food and the attractivity to Drosophila of different yeasts. Studies of this type have been initiated by Carson ( 19 51), da Cunha, Dobzhansky and Sokoloff (1951), Dudgeon (1954), Shehata and Mrak ( 1952), and Wagner ( 1944 in North America. An exploratory work was started by Dobzhansky and da Cunha ( 1955) in Tropical Brazil.…”

Identification of Key Yeast Species and Microbe-Microbe Interactions Impacting Larval Growth ofDrosophilain the Wild

“…Drosophila has been known to co-exist with yeast and bacteria in nature (Chandler et al, 2011, 2012; Corby-Harris et al, 2007; Cox & Gilmore, 2007; Quan & Eisen, 2018; Shihata & Mrak, 1952). Our investigation reveals substantial shifts in both fungal and bacterial compositions during fermentation, from the initial predominance of H. uvarum to the compositional shifts leading to the dominance of AAB, LAB, and the late-stage yeasts.…”