Feeding Interactions Between Microorganisms and the House Dust Mites Dermatophagoides pteronyssinus and Dermatophagoides farinae (Astigmata: Pyroglyphidae).

The feeding interactions between house dust mites (HDM) and microorganisms are key factors in the survival of mites in human environments. The suitability of different microbes for HDM is not known. Here, microbial species isolated from HDM cultures were offered to HDM in food preference tests under laboratory conditions. The microbial species were added to the rearing diet of mites to reach 7% of Saccharomyces cerevisiae and 10% of each tested microorganism. The suitability of each microbe-supplemented diet for Dermatophagoides pteronyssinus and Dermatophagoides farinae was compared in terms of mite population growth and mite preference in a cafeteria test. The effect of mite feeding on the respiration of microorganisms in the diet was observed in microcosms. HDM were able to feed and reproduce on some bacterial and fungal species, but the suitability of microbial species differed. Increasing the yeast Sa. cerevisiae in the diet from 7 to 17% appeared the most suitable for both mite species. Staphylococcus spp. bacteria were preferred for D. farinae and were suitable for reproduction. The population growth and feeding preferences of D. pteronyssinus and D. farinae with respect to microorganisms indicate that D. farinae can develop on a diet with bacterial (Staphylococcus nepalensis and Staphylococcus kloosii) additions, whereas D. pteronyssinus was successful on a diet with fungal (Aspergillus jensenii and Aspergillus ruber) additions. The bacteria Kocuria rhizophila and Bacillus cereus decreased population growth in D. pteronyssinus, whereas the yeasts Hyphopichia pseudoburtonii, Hyphopichia burtonii, and Candida ciferrii decreased population growth in D. farinae. These results indicate that some microorganisms are an important food source for HDM.

Informations de copyright

© The Author(s) 2019. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For permissions, please e-mail: [e-mail].