0000000000067753

AUTHOR

Silvia Carlin

0000-0003-0398-6947

showing 2 related works from this author

Reproductive site selection: evidence of an oviposition cue in a highly adaptive dipteran, Drosophila suzukii (Diptera: Drosophilidae)

2020

Abstract Drosophila suzukii (Matsumura) is a vinegar fly species that originates from Eastern Asia and has spread throughout Europe and the Americas since its initial detection in United States in 2008. Its relatively large, sclerotized, and serrated ovipositor enables the ability to penetrate ripening fruits, providing a protected environment for its egg and larval stages. Because the mechanism of oviposition site selection of D. suzukii is a matter of hypothesis, the aim of the present study was to elucidate behavioral and chemical aspects of short-range ovipositional site selection within the context of D. suzukii reproductive biology. The preference of D. suzukii to lay eggs on artifici…

0106 biological sciencesMaleOvipositionZoologyContext (language use)Chemical ecologyBiology01 natural sciences03 medical and health sciencesInsect behaviorDrosophilidaeparasitic diseasesReproductive biologyAnimalsDrosophila suzukiiOviposition site selectionEcology Evolution Behavior and Systematics030304 developmental biologyOvumSpotted-wing Drosophila0303 health sciencesLarvaEcologyInvasive speciesAsia EasternfungiRipeningbiology.organism_classificationChemical ecologyEurope010602 entomologySettore AGR/11 - ENTOMOLOGIA GENERALE E APPLICATAInsect ScienceOvipositorDrosophilaFemaleCues
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A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening

2008

The lactic acid populations of 2 seasonal Puzzone di Moena cheeses made from winter and summer raw cow's milk were characterized at different ripening times. Lactic acid bacteria (LAB) were isolated on selective media and subjected to genetic typing and identification. The species most frequently found during ripening were Lactobacillus paracasei ssp. paracasei, Lactobacillus plantarum, and Pediococcus pentosaceus. The different strains recognized by random amplification of polymorphic DNA-PCR were characterized for their acidifying and proteolytic activities to select nonstarter LAB to be used as secondary adjunct cultures (SAC). For each of the 3 above species, a strain showing weak acidi…

Lactobacillus paracaseiFood HandlingCheese ripeningBacterial Physiological PhenomenaGram-Positive BacteriaPolymerase Chain ReactionMicrobiologychemistry.chemical_compoundCheeseRNA Ribosomal 16SGeneticsHumansFood scienceSettore CHIM/10 - CHIMICA DEGLI ALIMENTIDairy cattlePhylogenybiologyInoculationfood and beveragesRipeningbiology.organism_classificationbatteri lattici formaggio colture secondarieLactic acidRandom Amplified Polymorphic DNA TechniquechemistryTasteAnimal Science and ZoologyBacteriaLactobacillus plantarumFood Science
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