Analysis of food consumption and survival of honey bees fed with craft brewer's yeast
- Autores
- Moran Giardini, Paloma; Dominguez, Enzo; Moliné, Maria de la Paz; Quintana, Silvina; D Arcangelo, Virginia Sofia; Damiani, Natalia; Gende, Liesel Brenda
- Año de publicación
- 2024
- Idioma
- inglés
- Tipo de recurso
- documento de conferencia
- Estado
- versión publicada
- Descripción
- Apis mellifera honey bees play a vital role in ecosystems through their pollination services, but face threats such as nutrient deficiencies. Yeasts, a common by-product of craft brewing, holds promise as a nutritional supplement. Argentina increased craft beer production generating residual Saccharomyces cerevisiae yeast. We aimed to evaluate how supplemental feeding with craft beer yeast affects honey bees´ food consumption and survival. Yeast cells from ALE beer production were isolated from the residual sediment after the brewer´s wort fermentation. S05 yeasts were molecularly characterized. The effect of feeding yeast cells on bee survival was assessed using 245 bees per diet group in Lab conditions. Newly emerged bees were fed: A) SYRUP (1:1 sucrose: water), B) SYRUP + Apipromotor® (dietary supplement rich in amino acids and high in vitamins), C) SYRUP + live S05 yeasts (1.80E+06 cells/ml) and D) SYRUP + non-viable S05 yeasts (2.50E+06 cells/ml). The mortality and consumption of the diets were recorded every 24 hours throughout the extended survival test in honeybees. Dead bees were removed and food was replaced after each observation. Kaplan–Meier survival analyses showed that bees fed Diet C survived significantly more than bees from other diets. Bees fed with live yeasts did exhibit a significant change in their survival proportions (Log Rank Test: p= 4e-16) compared to bees fed with the control diet. The mean survival times were 21, 22, 27, and 22 days for diets A, B, C and D, respectively. A generalized linear mixed model was performed using diet as fixed effects and replicates as a random effect. It showed no significant difference in feed intake up to day 15 for the different diets (p-value = 0.3603). In conclusion, this study reinforces a potential dietary supplement where research focuses on discovering and using by-products from the craft brewing industry.
Fil: Moran Giardini, Paloma. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); Argentina
Fil: Dominguez, Enzo. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); Argentina
Fil: Moliné, Maria de la Paz. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); Argentina
Fil: Quintana, Silvina. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); Argentina
Fil: D Arcangelo, Virginia Sofia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Damiani, Natalia. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); Argentina
Fil: Gende, Liesel Brenda. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); Argentina
Third International Congress on Bee Science
Afyonkarahisar
Turquía
Universidad Afyon Kocatepe - Materia
-
APIS MELLIFERA
SACCHAROMYCES CEREVISIAE
FEEDING - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
.jpg)
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/250666
Ver los metadatos del registro completo
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Analysis of food consumption and survival of honey bees fed with craft brewer's yeastMoran Giardini, PalomaDominguez, EnzoMoliné, Maria de la PazQuintana, SilvinaD Arcangelo, Virginia SofiaDamiani, NataliaGende, Liesel BrendaAPIS MELLIFERASACCHAROMYCES CEREVISIAEFEEDINGhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Apis mellifera honey bees play a vital role in ecosystems through their pollination services, but face threats such as nutrient deficiencies. Yeasts, a common by-product of craft brewing, holds promise as a nutritional supplement. Argentina increased craft beer production generating residual Saccharomyces cerevisiae yeast. We aimed to evaluate how supplemental feeding with craft beer yeast affects honey bees´ food consumption and survival. Yeast cells from ALE beer production were isolated from the residual sediment after the brewer´s wort fermentation. S05 yeasts were molecularly characterized. The effect of feeding yeast cells on bee survival was assessed using 245 bees per diet group in Lab conditions. Newly emerged bees were fed: A) SYRUP (1:1 sucrose: water), B) SYRUP + Apipromotor® (dietary supplement rich in amino acids and high in vitamins), C) SYRUP + live S05 yeasts (1.80E+06 cells/ml) and D) SYRUP + non-viable S05 yeasts (2.50E+06 cells/ml). The mortality and consumption of the diets were recorded every 24 hours throughout the extended survival test in honeybees. Dead bees were removed and food was replaced after each observation. Kaplan–Meier survival analyses showed that bees fed Diet C survived significantly more than bees from other diets. Bees fed with live yeasts did exhibit a significant change in their survival proportions (Log Rank Test: p= 4e-16) compared to bees fed with the control diet. The mean survival times were 21, 22, 27, and 22 days for diets A, B, C and D, respectively. A generalized linear mixed model was performed using diet as fixed effects and replicates as a random effect. It showed no significant difference in feed intake up to day 15 for the different diets (p-value = 0.3603). In conclusion, this study reinforces a potential dietary supplement where research focuses on discovering and using by-products from the craft brewing industry.Fil: Moran Giardini, Paloma. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); ArgentinaFil: Dominguez, Enzo. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); ArgentinaFil: Moliné, Maria de la Paz. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); ArgentinaFil: Quintana, Silvina. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); ArgentinaFil: D Arcangelo, Virginia Sofia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Damiani, Natalia. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); ArgentinaFil: Gende, Liesel Brenda. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); ArgentinaThird International Congress on Bee ScienceAfyonkarahisarTurquíaUniversidad Afyon KocatepeUniversidad Afyon Kocatepe2024info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/250666Analysis of food consumption and survival of honey bees fed with craft brewer's yeast; Third International Congress on Bee Science; Afyonkarahisar; Turquía; 2024; 114-114978-605-71368-8-6CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.beeandlifecongress.com/Internacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:41:58Zoai:ri.conicet.gov.ar:11336/250666instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:41:58.375CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
| dc.title.none.fl_str_mv |
Analysis of food consumption and survival of honey bees fed with craft brewer's yeast |
| title |
Analysis of food consumption and survival of honey bees fed with craft brewer's yeast |
| spellingShingle |
Analysis of food consumption and survival of honey bees fed with craft brewer's yeast Moran Giardini, Paloma APIS MELLIFERA SACCHAROMYCES CEREVISIAE FEEDING |
| title_short |
Analysis of food consumption and survival of honey bees fed with craft brewer's yeast |
| title_full |
Analysis of food consumption and survival of honey bees fed with craft brewer's yeast |
| title_fullStr |
Analysis of food consumption and survival of honey bees fed with craft brewer's yeast |
| title_full_unstemmed |
Analysis of food consumption and survival of honey bees fed with craft brewer's yeast |
| title_sort |
Analysis of food consumption and survival of honey bees fed with craft brewer's yeast |
| dc.creator.none.fl_str_mv |
Moran Giardini, Paloma Dominguez, Enzo Moliné, Maria de la Paz Quintana, Silvina D Arcangelo, Virginia Sofia Damiani, Natalia Gende, Liesel Brenda |
| author |
Moran Giardini, Paloma |
| author_facet |
Moran Giardini, Paloma Dominguez, Enzo Moliné, Maria de la Paz Quintana, Silvina D Arcangelo, Virginia Sofia Damiani, Natalia Gende, Liesel Brenda |
| author_role |
author |
| author2 |
Dominguez, Enzo Moliné, Maria de la Paz Quintana, Silvina D Arcangelo, Virginia Sofia Damiani, Natalia Gende, Liesel Brenda |
| author2_role |
author author author author author author |
| dc.subject.none.fl_str_mv |
APIS MELLIFERA SACCHAROMYCES CEREVISIAE FEEDING |
| topic |
APIS MELLIFERA SACCHAROMYCES CEREVISIAE FEEDING |
| purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
| dc.description.none.fl_txt_mv |
Apis mellifera honey bees play a vital role in ecosystems through their pollination services, but face threats such as nutrient deficiencies. Yeasts, a common by-product of craft brewing, holds promise as a nutritional supplement. Argentina increased craft beer production generating residual Saccharomyces cerevisiae yeast. We aimed to evaluate how supplemental feeding with craft beer yeast affects honey bees´ food consumption and survival. Yeast cells from ALE beer production were isolated from the residual sediment after the brewer´s wort fermentation. S05 yeasts were molecularly characterized. The effect of feeding yeast cells on bee survival was assessed using 245 bees per diet group in Lab conditions. Newly emerged bees were fed: A) SYRUP (1:1 sucrose: water), B) SYRUP + Apipromotor® (dietary supplement rich in amino acids and high in vitamins), C) SYRUP + live S05 yeasts (1.80E+06 cells/ml) and D) SYRUP + non-viable S05 yeasts (2.50E+06 cells/ml). The mortality and consumption of the diets were recorded every 24 hours throughout the extended survival test in honeybees. Dead bees were removed and food was replaced after each observation. Kaplan–Meier survival analyses showed that bees fed Diet C survived significantly more than bees from other diets. Bees fed with live yeasts did exhibit a significant change in their survival proportions (Log Rank Test: p= 4e-16) compared to bees fed with the control diet. The mean survival times were 21, 22, 27, and 22 days for diets A, B, C and D, respectively. A generalized linear mixed model was performed using diet as fixed effects and replicates as a random effect. It showed no significant difference in feed intake up to day 15 for the different diets (p-value = 0.3603). In conclusion, this study reinforces a potential dietary supplement where research focuses on discovering and using by-products from the craft brewing industry. Fil: Moran Giardini, Paloma. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); Argentina Fil: Dominguez, Enzo. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); Argentina Fil: Moliné, Maria de la Paz. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); Argentina Fil: Quintana, Silvina. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); Argentina Fil: D Arcangelo, Virginia Sofia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; Argentina Fil: Damiani, Natalia. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); Argentina Fil: Gende, Liesel Brenda. Universidad Nacional de Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Producción, Sanidad y Ambiente; Argentina. Universidad Nacional de Mar del Plata, Facultad de Ciencias Exactas y Naturales, Centro de Investigación en Abejas Sociales (CIAS); Argentina Third International Congress on Bee Science Afyonkarahisar Turquía Universidad Afyon Kocatepe |
| description |
Apis mellifera honey bees play a vital role in ecosystems through their pollination services, but face threats such as nutrient deficiencies. Yeasts, a common by-product of craft brewing, holds promise as a nutritional supplement. Argentina increased craft beer production generating residual Saccharomyces cerevisiae yeast. We aimed to evaluate how supplemental feeding with craft beer yeast affects honey bees´ food consumption and survival. Yeast cells from ALE beer production were isolated from the residual sediment after the brewer´s wort fermentation. S05 yeasts were molecularly characterized. The effect of feeding yeast cells on bee survival was assessed using 245 bees per diet group in Lab conditions. Newly emerged bees were fed: A) SYRUP (1:1 sucrose: water), B) SYRUP + Apipromotor® (dietary supplement rich in amino acids and high in vitamins), C) SYRUP + live S05 yeasts (1.80E+06 cells/ml) and D) SYRUP + non-viable S05 yeasts (2.50E+06 cells/ml). The mortality and consumption of the diets were recorded every 24 hours throughout the extended survival test in honeybees. Dead bees were removed and food was replaced after each observation. Kaplan–Meier survival analyses showed that bees fed Diet C survived significantly more than bees from other diets. Bees fed with live yeasts did exhibit a significant change in their survival proportions (Log Rank Test: p= 4e-16) compared to bees fed with the control diet. The mean survival times were 21, 22, 27, and 22 days for diets A, B, C and D, respectively. A generalized linear mixed model was performed using diet as fixed effects and replicates as a random effect. It showed no significant difference in feed intake up to day 15 for the different diets (p-value = 0.3603). In conclusion, this study reinforces a potential dietary supplement where research focuses on discovering and using by-products from the craft brewing industry. |
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2024 |
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2024 |
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http://hdl.handle.net/11336/250666 Analysis of food consumption and survival of honey bees fed with craft brewer's yeast; Third International Congress on Bee Science; Afyonkarahisar; Turquía; 2024; 114-114 978-605-71368-8-6 CONICET Digital CONICET |
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http://hdl.handle.net/11336/250666 |
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Analysis of food consumption and survival of honey bees fed with craft brewer's yeast; Third International Congress on Bee Science; Afyonkarahisar; Turquía; 2024; 114-114 978-605-71368-8-6 CONICET Digital CONICET |
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eng |
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Universidad Afyon Kocatepe |
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