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자료유형
학술저널
저자정보
Aman Dekebo (Andong National University) Hong Seokmin (Andong National University) Chuleui Jung (Andong National University)
저널정보
한국양봉학회 Journal of Apiculture Journal of Apiculture Vol.32 No.4
발행연도
2017.11
수록면
315 - 326 (12page)
DOI
10.17519/apiculture.2017.11.32.4.315

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Small hive beetle (SHB) is considered as an important honeybee pest, native to sub-Saharan Africa and reproduce in association with honeybees and beehive produced materials in various regions throughout the world. The likelihood of further spread to additional territories and continents where Apis species are endemic is expected. SHB has become a global threat to both apiculture and wild bee populations, but in Korea our knowledge of this pest is still limited, creating demand for more research to prevent and control them. Various studies have reported that the small hive beetle is attracted to volatiles from hive products and those of the yeast Kodamaea ohmeri. This study investigated the attractiveness of adult worker bees (Apis mellifera) and natural honeybee hive produced material (pollen dough) and to the SHB as the pollen dough was altered by the action of beetle larvae and fermentation by K. ohmeri for 13 and 22 days in comparison with fresh honey and a fresh pollen patty. Additionally, we evaluated the attractiveness of 20 day-fermented honey without involvement of yeast K. ohmeri here for the first time. We used Y-tube olfactometric bioassay and GC-MS to investigate attractiveness of samples and their composition analysis, respectively. Slime(13 day- and 22 day-fermented pollen dough), the fermented honey and the workers bees are strong attractants (> 72%) to both males and females SHB. However fresh pollen patty and fresh honey are not attractive (< 50%) to the beetles. Volatile oils constitute octadecanoic acid (22.8%) and (Z,Z,Z)-9,12,15-octadecatrienoic acid, ethyl ester (18.7%) in the 13 day-fermented pollen dough; hexadecanoic acid, ethyl ester (22.9%) and (Z,Z,Z)-9,12,15-octadecatrienoic acid, ethyl ester (17.1%) in 22 day-fermented pollen dough; (Z)-9-octadecenamide (5.6%), 7-hexyl-docosane, (4.8%); and tetracosane (4.8%) in 20 day-fermented honey as major components. Major components reported here might contribute to developing effective and safe methods for SHB management.

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Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
LITERATURE CITED

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