检索结果-南通市图书馆

Bacteria may contribute to distant species recognition in ant-aphid mutualistic relationships

Insect Science 2017年第2期24卷 278-284页

作者： Christophe Y. Fischer Claire Detrain philippe thonart Eric Haubruge Frederic Francis Francois J. Verheggen Georges C. Lognay Laboratory of Analytical Chemistry University of Liege Gembloux Agro-Bio Tech Passage des Deportes 2 5030 Gembloux Unit of Social Ecology Universite Libre de Bruxelles CP231 50 avenue F. Roosevelt B-1050 Brussels Walloon Center of Industrial Biology University of Liege B40 Sart-Tilman 4000 Liege 4Functional and Evolutionary Entomology University of Liege Gembloux Agro-Bio Tech Passage des Deportes 2 5030 Gembloux Belgium

Mutualistic interactions between ant and aphid species have been the subject of considerable historical and contemporary investigations, the primary benefits being clean- ing and protection for the aphids and carbohydrate-rich honeydew for the ants. Questions remained, however, as to the volatile semiochemical factor influencing this relationship. A recent study highlighted the role of bacterial honeydew volatile compounds in ant at- traction. Here, ant＇s ability to distantly discriminate 2 aphid species was investigated based on bacterial honeydew semiochemicals emissions using a two-way olfactometer. Both the mutualistic aphid Aphis fabae L. and the nonmyrmecophilous aphid Acyrthosiphon pisum Harris were found to be attractive for the ant Lasius niger L. The level of attraction was similar in both assays （control vs. one of the aphid species）. However, when given a choice between these 2 aphid species, ants showed a significant preference for Aphis fabae. Honeydew volatiles, mostly from bacterial origins, are known to be a key element in ant attraction. Using the same olfactometry protocol, the relative attractiveness of volatiles emitted by honeydews collected from each aphid species and by bacteria isolated from each honeydew was investigated. Again, ants significantly preferred volatiles released by Aphis fabae honeydew and bacteria. This information suggests that microbial honeydew volatiles enable ants to distantly discriminate aphid species. These results strengthen the interest of studying the occurrence and potential impact of microorganisms in insect symbioses.

关键词： ant aphid bacteria honeydew mutualism recognition VOC

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Honeydew volatile emission acts as a kairomonal message for the Asian lady beetle Harmonia axyridis （Coleoptera： Coccinellidae）

引用

Insect Science 2012年第4期19卷 498-506页

作者： Pascal D. Leroy Stephanie Heuskin Ahmed Sabri Fran( ois J. Verheggen Julien Farmakidis Georges Lognay philippe thonart Jean-Paul Wathelet Yves Brostaux Eric Haubruge Departments of Functional and Evolutionary Entomology Departments of Analytical Chemistry University of Liege Gembloux Agro-BioTech Walloon Center of Industrial Biology University of Liege B40 4000 Sart-Tilman Departments of General and Organic Chemistry Departments of Appfied Statistics Computer Science and Mathematics University of Liege Gembloux Agro-Bio Tech Gembloux Belgium

The Asian lady beetle Harmonia axyridis Pallas is considered as an invasive species in most territories where it has been introduced. Because aphid honeydew acts as an attraetant for many aphid predators and parasitoids, the objectives of this work were to collect and identify the volatile compounds released from the aphid excretory product to evaluate how these semiochemicals could affect the H. axyridis foraging behavior. Twelve volatile chemicals were identified from the Megoura viciae Buckton honeydew including four alcohols, three ketones, three aldehydes, a pyrazine and a monoterpene. The volatiles 3-methyl-l-butanol and 3-methyl-butanal were highlighted as the two most abundant semiochemicals released from the M. viciae honeydew. Vieia faba L. plants treated with crude honeydew attracted more than 80% of the tested individuals with 40% of attracted beetles located on the plant. Four volatile compounds （3-hydroxy-2-butanone, 3-methyl-butanal, 3-methyl-1-butanol and limonene） were also highlighted to attract more than 75% of the coccinellids toward the odor source and to locate about 35% of them on the plants. Limonene was the most efficient attractant since 89% of the H. axyridis responded to this odor. The use of the identified semiochemicals as well as the composition of an artificial honeydew could certainly be helpful to control the dispersal of the Asian lady beetle H. axyridis.

关键词： aphid honeydew attractant Harmonia axyridis kairomone semiochemicals

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Production of Traditional Sorghum Beer“Ikigage”Using Saccharomyces cerevisae,Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures

引用

Food and Nutrition Sciences 2014年第6期5卷 507-515页

作者： Francois Lyumugabe Jeanne Primitive Uyisenga Emmanuel Bajyana Songa philippe thonart Walloon Center of Industrial Biology(CWBI) Bio-Industry UnitGembloux Agro-Bio TechUniversity of LiegeLiegeBelgium Biotechnology Unit Faculty of SciencesNational University of RwandaButareRwanda

This study was carried out to evaluate the potential of the use of predominant yeast strains (Sacharomyces cerevisiae and Issatkenkia orientalis) and lactic acid bacteria (Lactobacillus fermentum) of Rwandese traditional sorghum beer “ikigage” as starter cultures to improve ikigage beer. The results show that L. fermentum has an influence on taste sour of ikigage beer and contributes also to generating ethyl acetate, ethyl lactate and higher alcohols such as 3-methylbutan-1-ol, 2-me- thylbutan-1-ol and 2-methylpropan-1-ol of this beer. I. orientalis contributed to the production of ethyl butyrate, ethyl caprylate, isobutyl butyrate and their corresponding acids, and to the generation of phenyl alcohols in ikigage beer. The association of S. cerevisiae with I. orientalis and L. fermentum produced ikigage beer with taste, aroma and mouth feel more similar to ikigage beers brewed locally by peasants. It is recommended to use S. cerevisiae in association with L. fermentum and I. orientalis as stater cultures to produce ikigage beer having the uniform organoleptic characteristics and a high ethanol content. This method also reduces the risk of contamination of the brew with food sanitary indicator and pathogenic microorganisms and will increase the chance of preservation of ikigage beer.

关键词： Sorghum Beer Ikigage Saccharomyces cerevisiae Issatckenkia orientalis Lactobacillus fermentum

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：