Effect of yeast on floral attractiveness - LC-MS/MS quantitation of sugars and amino acids in floral nectar

摘要

The total consumption of sugars by yeast was negligible relative to starting concentrations in nectar, thus possible yeast preferences for particular carbohydrates were difficult to observe. Significant differences in amino acid consumption among the yeast species were detected, which may have important consequences for plant pollinator visitation rates. The sensitivity of the amino acid analysis was adversely affected by the limited volume of nectar that could be collected, as well as by the multistep sample preparation. Chromatographic baseline separation was required to obtain reliable quantitative data for glucose and fructose.