Characterization of increased mortality of Drosophila melanogaster exposed to sucrose-fermenting yeast

Abstract

Adult fruit flies are strongly attracted to odors emitted by the microbial fermentation of sugars in fruits. Such microbes, particularly yeasts, also serve as an essential nutritional source for fruit flies and influence their reproduction and fecundity. Despite being known as natural symbionts, it was previously observed that sucrose-fermenting Saccharomyces cerevisiae can be lethal to Drosophila melanogaster. This study characterizes the conditions that affect the lethality of S. cerevisiae in fruit flies. We showed that the insecticidal activity of yeast was equal in five tested S. cerevisiae strains. Another yeast, Pichia anomala, killed fruit flies, although to a lesser degree than S. cerevisiae. Higher concentrations of yeast resulted in faster killing of fruit flies, although the killing rate was capped at two days of continuous exposure. Both sexes were similarly sensitive to yeast at 30, whereas males were less sensitive to yeast at 25 degrees Celsius. Higher sucrose amounts in food slightly decreased the sensitivity of male but not female flies to yeast. This study characterizes a relatively uncharted side of the intricate interaction between fruit flies and yeast and highlights the possibility for manipulation aimed at mitigating the agricultural impact of these pests.

Keywords

• Saccharomyces cerevisiae
• Fruit flies
• Sucrose