Earthworms (Annelida: Oligochaeta) deposit several tons per hectare of casts enriched in nutrients and/or arbuscular mycorrhizal fungi (AMF) and create a spatial and temporal soil heterogeneity that can play a role in structuring plant communities. However, while we begin to understand the role of surface casts, it is still unclear to what extent plants utilize subsurface casts. We conducted a greenhouse experiment using large mesocosms (volume 45 l) to test whether (1) soil microsites consisting of earthworm casts with or without AMF (four Glomus taxa) affect the biomass production of 11 grassland plant species comprising the three functional groups grasses, forbs, and legumes, (2) different ecological groups of earthworms (soil dwellers—Aporrectodea caliginosa vs. vertical burrowers—Lumbricus terrestris) alter potential influences of soil microsites (i.e., four earthworms × two subsurface microsites × two AMF treatments). Soil microsites were artificially inserted in a 25-cm depth, and afterwards, plant species were sown in a regular pattern; the experiment ran for 6 months. Our results show that minute amounts of subsurface casts (0.89 g kg−1 soil) decreased the shoot and root production of forbs and legumes, but not that of grasses. The presence of earthworms reduced root biomass of grasses only. Our data also suggest that subsurface casts provide microsites from which root AMF colonization can start. Ecological groups of earthworms did not differ in their effects on plant production or AMF distribution. Taken together, these findings suggest that subsurface earthworm casts might play a role in structuring plant communities by specifically affecting the growth of certain functional groups of plants.

The soil-dwelling larvae of several Scarabaeidae species (white grubs), like the cockchafer (Melolontha melolontha) and the garden chafer (Phyllopertha horticola), are serious pests in European cultivated grassland, reducing grass yield and destroying the turf by root-feeding. Nevertheless, the factors responsible for the development of large grub populations and the associated damage risk are poorly understood. The objectives of the study were to survey grub densities in grassland sites with different damage histories and find correlations with environmental and management variables. Data on grub densities were collected at 10 farms in the eastern Austrian Alps in September and October 2011. At each farm, one recently damaged site (high risk) and one site at which grub damage had never been observed by the farmers (undamaged site = low risk; each site: 500 m2) were sampled. All sites were dominated by P. horticola (99% of 1,422 collected individuals; maximum density 303 grubs/m2), which indicates that grub damage there is mainly caused by that species. Recently damaged sites tended to higher grub densities than undamaged sites. However, 3 out of 10 undamaged sites harbored high grub populations as well. Humus content together with the depth of the A-horizon significantly explained 38% of P. horticola grub density variance, with highest densities in deeper humus-rich soils. The risk of grub damage was positively connected to the humus content and negatively related to the cutting frequency. For the investigated mountainous grassland sites, these results suggest an important role of humus for the development of high grub densities and an effect of management intensity on grub damage.

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Mead is a traditional alcoholic beverage that is produced by fermentation of diluted honey.The mead quality is primarily influenced by the honey variety, although the yeast microflora as the main catalyst of alcoholic fermentation also plays a significant role in the organoleptic and chemical quality of the final product. The impact of the indigenous honey associatedyeasts on the mead properties has scarcely been investigated. To fill this gap the main objective of this work was to assess the metabolic properties of the yeasts isolated from honey and pollen from beehives of northeast Austria.The biodiversity was low and only two yeast species were identified, Zygosaccharomyces rouxii and Candida apicola. The fermentation potentials of these yeasts were estimated in two media, grape juice (since yeasts isolated from honey may be useful for sweet wine production) and diluted honey of similar sugar concentration, and compared with those of the reference strains Saccharomyces cerevisiae; S. uvarum and S. eubayanus. Depending on the fermentation substrate, yeasts differed with respect to their metabolic power, fermentation rate, sugar utilization and production of glycerol and organic acids. During mead fermentation Saccharomyces species showed the highest metabolic turnover, while the fermentation rate did not differ significantly. Addition of assimilable nitrogen to the diluted honey enhanced fermentation rate of S. cerevisiae, but not of the other species.Fermentation of grape juice occurred much faster than that of diluted honey and differences between yeasts were more pronounced. The S. cerevisiae commercial wine strain, adapted to high alcohol concentrations, and S. eubayanus outperformed the others, S. uvarum was comparable with Z. rouxii, while C. apicola had the lowest fermentation rate. Fructophily of Z. rouxii and to a lesser degree of C. apicola was observed in both media. An increased production of glycerol was achieved by S. eubayanus in both media and by C. apicola during the fermentation of honey must. A commercial S. cerevisiae strain, S. eubayanus and Z.rouxii were able to metabolize malic acid in wine. In mead, the S. eubayanus and S. uvarum yeasts showed the tendency of increasing the level of malic acid. Aroma profile depended profoundly on yeast species. This study demonstrates that the composition and complexity of the fermentation substrate determines the activity and the final metabolic outcomes of the studied yeasts.