Application of biogenic carbon dioxide produced by yeast with different carbon sources for attraction of mosquitoes towards adult mosquito traps

Abstract

Surveillance is a prime requisite for controlling arthropod vectors like mosquitoes that transmit diseases such as malaria, dengue and chikungunya. Carbon dioxide (CO2) is one of the main cues from vertebrate breath that attracts mosquitoes towards the host. Hence, CO2 is used as an attractant during surveillance of mosquitoes either from commercial cylinders or dry ice for mosquito traps. In the present study, the biogenic carbon dioxide production was optimized with different carbon sources such as glucose, simple sugar and jaggery with and without yeast peptone dextrose (YPD) media using commercial baker's yeast. The results showed that yeast produced more biogenic CO2 with simple sugar as compared to other carbon sources. Further substrate concentration was optimized for the continuous production of biogenic CO2 for a minimum of 12 h by using 10 g of baker's yeast with 50 g of simple sugar added to 1.5 l distilled water (without YPD media) in a 2-l plastic bottle. This setup was applied in field condition along with two different mosquito traps namely Mosquito Killing System (MKS) and Biogents Sentinel (BGS) trap. Biogenic CO2 from this setup has increased the trapping efficiency of MKS by 6.48-fold for Culex quinquefasciatus, 2.62-fold for Aedes albopictus and 1.5-fold for Anopheles stephensi. In the case of BGS, the efficiency was found to be increased by 3.54-fold for Ae. albopictus, 4.33-fold for An. stephensi and 1.3-fold for Armigeres subalbatus mosquitoes. On the whole, plastic bottle setup releasing biogenic CO2 from sugar and yeast has increased the efficiency of MKS traps by 6.38-fold and 2.74-fold for BGS traps as compared to traps without biogenic CO2. The present study reveals that, among different carbon sources used, simple sugar as a substance (which is economical and readily available across the world) yielded maximum biogenic CO2 with yeast. This setup can be used as an alternative to CO2 cylinder and dry ice in any adult mosquito traps to enhance their trapping efficiency of a mosquito surveillance programme.

Mosquito Mycobiota: An Overview of Non-Entomopathogenic Fungal Interactions

“…This is the case of fungal partners, and more particularly yeasts, which produce CO 2 and volatile secondary metabolites as by-products during fermentation that attract many insects including mosquitoes [33,[71][72][73]. In addition to the presence of VOCs, it was demonstrated that CO 2 produced by yeasts during fermentative metabolism of different carbon sources attracts significantly more mosquitoes than industrial CO 2 or octenol (fungal aromatic compound) used alone [74][75][76][77]. However, according to the mosquito species, the nature of the VOCs and their concentration, mosquitoes can be attracted as well as repelled [73].…”

Evaluating Putative Repellent ‘Push’ and Attractive ‘Pull’ Components for Manipulating the Odour-orientation of Host-seeking Malaria Vectors in the Peri-domestic Space

“…Carbon dioxide has been repeatedly reported as essential in combination with an odour blend for attracting host-seeking malaria vectors (55)(56)(57) and remains one of the most challenging obstacles to area-wide operational use of odour-baited traps. Carbon dioxide gas released from cylinders is not manageable under eld conditions; hence a previously developed method of producing CO 2 from fermenting sugar or molasses solution using yeast is now widely used (58)(59)(60). However, the amount of sugar or molasses needed for every trap night is still prohibitive for operational vector control.…”

Passive Outdoor Host Seeking Device (POHD): Designing and Evaluation against Outdoor Biting Malaria Vectors

“…Therefore, this study evaluated different olfactory and physical cues to identify suitable attractants for the designed POHD ( Figure 2 ). The sources of olfactory cues were the Ifakara blend [ 18 ], Mbita blend [ 16 ], BG lure [ 17 ], the yeast-produced CO 2 [ 10 , 52 , 53 ], and human worn socks [ 19 ]. The socks were worn by a male volunteer of 24 years old for 12 hours to collect human skin odors as a source of attractants.…”

“…The socks were worn by a male volunteer of 24 years old for 12 hours to collect human skin odors as a source of attractants. The fermented produced CO 2 was generated from a mixture of fermented yeast and sugar solution as described elsewhere [ 10 , 52 , 53 ]. Another software of designed POHD was the physical attractants such as heat and light sources.…”