Wood Ants (Formica rufa Species Group)

Robinson, Elva J. H.; Stockan, Jenni A.

doi:10.1007/978-3-319-90306-4_136-1

Cited by 2 publications

References 17 publications

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Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation

Sinotte,

Ramos-Viana,

Vásquez

et al. 2024

Preprint

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Milk fermentation has a rich history in which food culture, the environment, and microbes intersect. However, the biocultural origins of fermentation practices and microbes have largely been replaced by industrial processes. Here, we consider a historical fermentation originating from Turkey and Bulgaria, ant yogurt. We revisit the traditional practices and modern gastronomic applications that use red wood ants (Formica rufa group) to initiate milk fermentation. Subsequently, we characterize the ants and experimental ant-derived yogurts. We uncover that the ant holobiont, which consists of the ants and their microbes, contributes key acids and enzymes to fermentation. Metabarcoding and culturing revealed that lactic and acetic acid bacteria, including species related to conventional sourdough, originate from the live ants and proliferate in the milk. The ants and bacteria consequently introduce formic, lactic, and acetic acid, advantageous for yogurt acidification and coagulation. Last, proteases with the potential to act on casein may alter yogurt texture and are produced by the ants and bacteria. The ant holobiont thus catalyses fermentation akin to the microbial consortia in other ferments. Our findings highlight the value of integrating traditional, gastronomic, and biological frameworks to uncover the origins and applications of microbes for fermented foods.

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Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation

Sinotte,

Ramos-Viana,

Vásquez

et al. 2024

Preprint

View full text Add to dashboard Cite

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Preliminary results of the monitoring of protected red wood ants in Rila Mountain, Bulgaria

Antonova,

Kyonev,

Marinov

2024

Hist. nat. bulg.

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This study aimed to assess the present distribution of red wood ant species and changes in their nest density over a period of eight years in the area of Rila Mt, Bulgaria. One of the sampling areas was the Parangalitza Biosphere Reserve, the nation’s second oldest protected area. The other two sites are Rila Monastery region and Samokov region. Field monitoring via transect sampling was conducted in 2014 and 2022. We marked 35 nests along 29 transects in 2014 and 76 nests along 27 transects in 2022 of the red wood ants Formica rufa Linnaeus, 1761, F. lugubris Zetterstedt, 1838, F. pratensis Retzius, 1783, and F. exsecta Nylander, 1846, the latter of which is not a member of the rufa group. The most abundant species was F. rufa, followed by F. lugubris, F. pratensis, and F. exsecta. The nest density of F. rufa and F. pratensis decreased in some of the revisited transects after 8 years, which can be explained by increased shading of their habitats. Monitoring is recommended at least every 5 years to detect trends in red wood ant populations and evaluate the effects of protection measures.

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Wood Ants (Formica rufa Species Group)

Cited by 2 publications

References 17 publications

Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation

Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation

Preliminary results of the monitoring of protected red wood ants in Rila Mountain, Bulgaria

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