Pichia anomala 생성 휘발물질을 이용한 생물학적 해충 유인제 개발

Abstract

Many moth pheromones and synthetic attractants have been used to monitor or decrease pest populations. However, due to their low economic efficiencies and narrow target specificities these methods are of limited use for trapping pests in large agricultural fields. This study was conducted to attract and control the lepidopteran pest using volatile flavor compounds by Pichia anomala KCTC 17625 during fermentation. The yeast Pichia anomala was cultured with varying the media composition and incubation time to examine their effects on the production of fruity-floral compounds. Of the factors affecting the production of volatile flavor compounds by the yeast Pichia anomala, the variation of cultivation media such as carbon and nitrogen sources was carried. Fructose and Sucrose, as carbon sources, were found to be good source for the production of flavors based on its nature and intensity. Phenylalanine was found to be the best nitrogen source in terms of intensity of the volatile flavors. The volatile flavors by Pichia anomala were estimated to be fruity-floral compounds such as ethyl acetate, isopentyl acetate and isoamyl acetate. A total of 57 taxa were trapped, including 42 species of lepidopteran pests. The most frequently caught lepidopteran pests included Adoxophyes orana, Oraesia excavata and Adris tyrannus amurensis. Notably, less fruit damage was recorded in the experimental orchard versus a trap-free neighboring control orchard. These results suggest that adult moths might be effectively attracted and mass captured using P. anomala fermented oak sawdust media as bait.